CHEF JEFF — ONE BYTE AT A TIME: Grilled Portabellas with Herb Cheese

Warm up your next cookout with some tasty appetizers.

Grilled Portabellas with Herb Cheese

4 portabella mushrooms, stems removed

1 tablespoon olive oil

2 Roma tomatoes, diced

1 cup baby spinach, rough chopped

½ cup spreadable reduced fat herb cheese

1/3 cup buttery crackers, lightly crushed

Heat grill to 400 degrees. Brush both sides of mushrooms with oil. Mix tomatoes and spinach with the herb cheese. Spread the gill side of each mushroom with 2 tablespoons of herb cheese mixture. Sprinkle each mushroom with buttery cracker crumbs.

Place mushrooms, gill side up, on grill. Close cover and cook 13 minutes.

For a more quiche-like consistency, cook 2 minutes more.

Yield: Serves 4.

Approximate nutritional analysis per serving: 210 calories, 9 grams fat, 10 milligrams cholesterol, 460 milligrams sodium, 22 grams carbohydrates, 2 grams dietary fiber.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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