4 portobello mushrooms, cleaned and gilled
2 Tbsp. balsamic vinegar
2 Tbsp. olive oil
1/2 cup goat cheese, softened
1 tsp. black pepper
1/2 tsp. chili powder
Orange zest from 1/2 orange (about 1 Tbsp.)
1 large ripe tomato, cut into 4 thick slices
Slice the mushrooms in half horizontally. Place them in a shallow baking dish and sprinkle with the vinegar and olive oil.
In a medium bowl, mix the goat cheese, pepper, chili powder and orange zest. Spray both sides of the tomato slices with cooking spray and place each slice on a very hot part of the grill. Grill for one minute on each side. Set aside. Spray both sides of the halved mushrooms and place them on a very hot part of the grill. Grill for two minutes on each side. Reserve any liquid that may be left in the baking dish. Place the grilled mushrooms back in the baking dish. Spread one side of the mushroom halves with the goat cheese mixture. On the other halves, place a slice of grilled tomatoes. Top those halves with the other mushroom halves, goat cheese side down. Cover the dish tightly with foil and place back on the grill over medium heat. Close the lid to the grill and cook the mushrooms for 10 more minutes, until they are tender and juicy.
Yield: 4 servings
Per serving: 170 calories, 13.5g total fat, 7.3g protein, 4.6g carbohydrate, 1.5g dietary fiber, 4.2g sugar, 13mg cholesterol, 115.5mg sodium