STUFFED PORTOBELLO MUSHROOMS

While panko (Japanese breadcrumbs available in the Asian foods aisle at most supermarkets) works best in this dish, you can substitute freshly made coarse breadcrumbs, if necessary. Two colours of tomato give it a nice presentation, but you can use all red or yellow if you have them on hand.

4 (6-inch) portobello mushrooms, stems removed

Cooking spray

1 cup chopped red tomato

1 cup chopped yellow tomato

1 cup panko

1 cup pre-shredded part-skim mozzarella cheese

1/4 cup chopped fresh chives

1/4 tsp salt

1/4 tsp black pepper

Preheat broiler.

Remove brown gills from undersides of mushrooms using a spoon; discard gills. Place the mushrooms, gill sides down, on a foil-lined baking sheet coated with cooking spray. Broil mushrooms for 5 minutes.

Combine tomatoes, breadcrumbs, cheese and chives.

Turn the mushrooms over sprinkle evenly with salt and pepper. Divide tomato mixture evenly among mushrooms. Broil 5 minutes or until cheese melts.

Yield: 4 servings.

Per serving: 184 calories

Cooking Light's "Easy Summer Meals," 2007, pg 51

GRILLED PORTOBELLO SALAD WITH ARUGULA

1/2 cup walnut pieces

8 portobello mushrooms

10 cups arugula, trimmed

quarter red onion, thinly sliced

60 g (2 oz) Parmesan or Asiago cheese, shaves

Dressing:

1/2 cup extra-virgin olive oil

1/4 cup balsamic vinegar

1 Tbsp chopped fresh rosemary or thyme

1/4 tsp salt

1/4 tsp pepper

In skillet, toast walnuts over medium heat, shaking pan occasionally, for about 5 minutes or until golden; set aside.

Dressing: in bowl, whisk together oil, vinegar, rosemary, salt and pepper; set aside.

Scrape gills from mushrooms; cut off stem just below cap. wipe tops with damp towel; cut in half. Brush with half of the dressing. Place on greased grill over medium-high heat; close lid and grill, turning once, for about 10 minutes or until tender.

In large bowl, combine arugula, onions and half of the walnuts; toss with remaining dressing. Mound on platter; top with mushrooms. Sprinkle with Parmesan cheese and remaining walnuts.

Makes 12 servings.

Canadian Living "Market Fresh," Summer 2008, page 28