Save this Queen of Quick portobello mushrooms recipe for an easy, nutritious dinner that can be paired with so many other dishes! One night I made it with some homemade pierogis (from an acupuncture patient of mine!) topped with sour cream. I’ve also left out the tomatoes and paired them with trout fillets with fish rub and a cucumber, tomato, onion salad topped with feta cheese.

Portobello mushrooms are versatile all by themselves and are often used as substitutes for meat due to their savory, umami flavor profile and dense texture. In Western nutrition, they are low in calories and carbs and contain anti-inflammatory compounds, B-Vitamins and Vitamin D. In Eastern Nutrition, they are known for their ability to cool down the body’s energy and promote healthy detoxification. Check out the full nutrition benefits below!

You can learn more about yin and yang cooking and Traditional Chinese Medicine (TCM) food energetics here.

East Meets West Nutrition Benefits of Portobello Mushrooms

Chinese Nutrition

Cooling effect on the body’s energy.
Sweet flavor.
Reduce excess heat in the body.
Help eliminate toxins.
Can help clear phlegm.
Promote qi circulation (healthy, balanced movement of the body’s overall life force energy).

Western Nutrition

One portobello mushroom contains about 20 calories, 3g carbohydrates, almost 2g protein, 1g fiber and 2g sugar.
Good source of B vitamina, phosphorus, selenium, copper and potassium.
Contain polysaccharides, polyphenols, and carotenoids that have anti-inflammatory, antioxidant and anticancer properties
Help boost mental health and improve brain health.
Support a healthy gut microbiome.
Contain Vitamin D.

Queen of Quick Cooking – Grilled Stuffed Portobello Mushrooms

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Prep Time 10

Cook Time 15

Course Appetizer, Dinner, Side Dish

Ingredients

2/3 cup chopped plum tomatoes or grape tomatoes
¼ cup 1 ounce mozzarella cheese -can add more if prefer
1 tsp. olive oil
½ tsp. finely chopped fresh or 1/8 tsp. dried rosemary
A few turns of freshly ground black pepper
1-2 garlic cloves finely minced or squeezed
4 large Portobello mushroom caps
2 tbsp. fresh lemon juice
2 tsp. low sodium soy sauce
Pam non-stick spray
2 tsp. minced fresh parsley- optional

Instructions

Prepare grill or broiler.
Combine tomato, cheese, ½ tsp. oil, rosemary, pepper, garlic in small bowl.
Remove stems and brown gills from undersides of mushroom caps using a spoon, and discard gills.
Combine ½ tsp. oil, juice, and soy sauce in small bowl.
Brush over both sides of mushroom caps.
Place mushroom caps, stem sides down on grill rack coated with cooking spray and grill for 5 minutes on each side or until soft.
With stem side up, fill mushrooms caps with ¼ cup tomato mixture. Cover and grill 3 minutes or until cheese is melted.
Sprinkle with parsley if desired