Thankfully we work for a company who has done a lot of the recipe testing for us. Here is an example of something that looks and tastes like it could be full of fat… but alas, it is good for us! See the link below for more recipes.
Taken from www.betterbalance.tsfl.com
- 1 lb (16 oz) portabella mushroom caps
- 2 cups shredded moderate-fat mozzarella cheese (3-6 g fat per oz)
- ½ cup (1 medium 2-3/5”) fresh tomato, chopped
- ½ tsp finely chopped fresh rosemary or 1/8 tsp dried rosemary
- 2 tsp fresh lemon juice
- 2 tsp fresh cilantro, chopped
- 1 tsp low-sodium soy sauce
- 1 tsp olive oil, divided
- 1/8 tsp freshly ground black pepper
- 1 clove garlic, minced
Preheat oven to 350°F or outdoor grill to medium-high heat. In a medium-sized bowl, combine chopped tomatoes and shredded mozzarella; toss with ½ tsp of olive oil, rosemary, black pepper, and garlic. Remove stems from mushroom caps and discard. Using a spoon, scoop out interior of mushrooms to create “mushroom bowls.” In a small bowl, mix ½ tsp olive oil, lemon juice, and soy sauce. Using a pastry brush, brush soy sauce mixture on both sides of mushroom caps. In the oven: Bake mushroom caps in oven until soft, then divide tomato and cheese mixture into mushroom caps. Cook an additional 2 minutes, or until cheese is melted. On the grill: Once warm, grill mushroom caps, starting with stem-side down, 5 minutes on each side or until soft. Spoon ¼ of tomato and cheese mixture into each cap. Cover and grill about 2 minutes or until cheese has melted. (For easy cleanup, place a piece of aluminum foil directly on grill; lay mushroom caps on aluminum foil.) Garnish with cilantro. Each serving includes two mushrooms and ½ cheese and tomato mixture.