Almond Stuffed Portobello Mushrooms with Zesty Tomato Sauce

Grilled mushrooms with grape tomatoes and goat cheese make this a healthy, low-calorie option.

Ingredients

Directions

1. Preheat grill to medium.**  Meanwhile, combine herbed goat cheese and almonds in a small bowl.  Brush mushrooms all over with olive oil, and season lightly with salt and pepper. 
2. Combine spaghetti sauce, tomato halves, basil and oregano in a small saucepan, and bring to a simmer.  Cook just until tomatoes are soft, and keep sauce warm until serving.
3. Place mushrooms on grill, caps up.  Grill 5 minutes, then remove from grill and scoop a tablespoon of goat cheese and almond mixture into each cap.  Return to grill, caps down, and cover.  Grill 4 to 6 minutes, until mushrooms are soft and cheese is melting.  Divide mushrooms among plates, top with sauce, garnish with additional basil leaves if desired, and serve.

Notes:

* To roast slivered, chopped or sliced almonds: Spread in an ungreased baking pan. Place in 350ºF oven and bake 10 minutes or until golden brown and fragrant; stir once or twice to assure even browning. Note that almonds will continue to roast slightly after removing from oven.

**To gauge medium heat on a charcoal grill, place a hand about six inches from the grate.  If you can count four full seconds before the heat is uncomfortable, the heat is medium.  The mushrooms may also be cooked with a broiler instead of a grill – just shorten the cooking times by a minute or two.

Nutritional Information

Per serving for 6 servings.

Per serving:

Calories	150
Total Fat	12g
Saturated Fat	4g
Monounsaturated Fat	5.5g
Polyunsaturated Fat	1g
Cholesterol	13mg
Sodium	488mg
Carbohydrates	7g
Dietary Fiber	2g
Protein	6g
Calcium	79mg
Magnesium	41mg
Potassium	371mg
Vitamin E	3mg*

*Total Alpha-Tocopherol Equivalents