Skill Level: Medium - for everyday cooks, nothing too complex

Serves 4 servings

Cook Time:0.50 hours

Ingredients

4 portobello mushroom caps
2 tbsp. olive oil, divided
2 tbsp. chopped fresh basil
1 tbsp. chopped fresh parsley
2 tsp. chopped fresh marjoram or oregano
1/2 tsp. fresh thyme
1/3 cup shredded Italian cheese blend

Directions

1. Preheat grill to medium (300°F to 350°F). Clean mushroom caps with damp paper towels. Remove stems, if any (discard, or reserve for other uses).* Brush inside of caps with 1 tablespoon of the oil.

2. Place caps, gill side down, on grill. Brush mushroom tops with remaining 1 tablespoon oil. Grill, covered, 3 minutes.

3. Turn mushrooms; sprinkle insides with basil, parsley, marjoram and thyme. Grill, covered, 4 minutes more or until tender, spooning cheese into the caps during the last 1 to 2 minutes of grilling. Season with salt and pepper to taste, remove from grill, and serve.

*If desired, scoop out the gills with a spoon, and discard.

Nutritional Facts (per serving)
86 calories
6g fat
2g saturated fat
6mg cholesterol
65mg sodium
6g carbohydrate
2g fiber
5g protein