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Nutrition Facts
Serving Size 83 g
(Approx. 6 Servings)
Amount Per Serving
Calories 80 Calories From Fat 50
% Daily Value*
Total Fat 5 g 8%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 300 mg 13%
Total Carbohydrate 3 g 1%
Dietary Fiber 0 g 0%
Sugars 2 g
Protein 6 g
Vitamin A 8% Iron 2%
Vitamin C 30% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Grilled Stuffed Mushrooms

Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
6  People


Recipe makes 6 Servings

18 large portobello mushrooms
1 garlic, minced
1 Tbsp extra virgin olive oil
1/2 cup(s) red bell pepper, chopped
1 Tbsp rosemary, chopped
6 Mezzetta Imported Pitted Calamata Olives, pitted and chopped
1/2 cup(s) fat-free mozzarella cheese
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Prepare charcoal or gas grill for cooking (375°F).
Spray a vegetable grilling rack or mesh with no-stick spray and set aside.
Remove mushroom stems from caps and set aside.
Cut a small slice off the top of each mushroom so that they do not tip over during grilling.
Spray the mushroom caps with no stick spray and place cup-side up on a large baking sheet or pan.
Combine the mushroom stems and pieces sliced off the tops and garlic in a food processor and process for 30 seconds to a chopped texture.
Heat a heavy skillet over medium heat for 2 minutes.
Add the olive oil, chopped mushroom mixture, rosemary and chopped red bell pepper: stir-fry for 3 minutes. Stir-in chopped olives.
Place mixture in a bowl and add the chopped ham and shredded cheese.
Stuff the mushroom caps with 1 1/2 to 2 tablespoons mushroom mixture.
Place the mushrooms on the prepared grilling rack and grill for 10 minutes with the lid closed. Serve warm.



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