Nutrition

Cuban Cardio-Grilled Stuffed Mushroom

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Cuban Cardio-Grilled Stuffed Portobellos mushroom 

When you bring mushrooms home from the market, it’s best to remove them from the cellophane wrapped package that traps moisture and expedites rot. Instead, transfer them to a paper bag or wrap them in paper towels so air can circulate and allow them to breathe. To clean mushrooms, I prefer to dunk them quickly in water rather than brush them off with a fine bristled brush as some cooks suggest. It’s faster, and the mushrooms absorb little, if any, water. But don’t bother cleaning mushrooms until you’re ready to cook whether you buy them or pick them yourself. I’m still feeding my craving for wild mushrooms via farmers’ markets and the overpriced shelves of grocery stores. Nevertheless, it’s probably for the best

Serves 4 as a side dish

The gills on the underside of portobello caps have an unpleasant chalkiness and, therefore, should be scraped away with a spoon before grilling. Olives and feta cheese tend to be salty so keep that in mind when seasoning to taste.

Ingredients

  • 6 large portobello mushrooms, stemmed
  • 2 T balsamic vinegar
  • 2 T extra-virgin olive oil
  • Fine sea salt and pepper
  • 1/2 cup jarred roasted red peppers, chopped
  • 1/4 cup pitted kalamata olives, chopped
  • 1 garlic clove, minced
  • 11/2 tsp chopped fresh oregano
  • 2 oz crumbled feta cheese (1/2 cup)

Directions

  • 1. Using a spoon, scrape out the gills from the underside of the mushrooms and discard. Gently toss the mushrooms together with the vinegar, 1 T of oil, and salt and pepper to taste in a large bowl, taking care to not break the mushrooms. Let sit for 10 minutes while the mushrooms absorb the marinade.
  • 2. Combine the peppers, olives, remaining 1 T of oil, garlic, and oregano in a small bowl, and season with salt and pepper to taste.
  • 3. Prepare a hot fire on the grill. Place the mushrooms gill side up on the grill directly over the fire and cook, covered, until well browned on the first side, about 5 minutes.
  • 4. Flip the mushrooms and continue to cook, covered, until well browned on the second side, about 5 minutes.
  • 5. Finally, flip the mushrooms one last time (they should be gill side up again) and spoon the pepper-olive mixture evenly among them. Top each mushroom with feta cheese and grill, covered, for 1 minute longer. Using a spatula, transfer the mushrooms to a platter and serve.
  • Nutrient Analysis per serving: Calories: 180; Total fat: 13 g; Sat fat: 3 g; Cholesterol: 5 mg; Sodium: 470 mg; Total carbohydrate: 11 g; Dietary fiber: 2 g; Sugars: 6 g; Protein: 7 g

When you bring mushrooms home from the market, it’s best to remove them from the cellophane wrapped package that traps moisture and expedites rot. Instead, transfer them to a paper bag or wrap them in paper towels so air can circulate and allow them to breathe. To clean mushrooms, I prefer to dunk them quickly in water rather than brush them off with a  fine bristled brush as some cooks suggest. It’s faster, and the mushrooms absorb little, if any, water. But don’t bother cleaning mushrooms until you’re ready to cook whether you buy them or pick them yourself. I’m still feeding my craving for wild mushrooms via farmers’ markets and the overpriced shelves of grocery stores. Nevertheless, it’s probably for the best.