Tomato & Olive Stuffed Portabella Caps

Name: Tomato & Olive Stuffed Portabella Caps
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 musrooms, 4 serving(s)
Ingredients: 2/3 cup plum tomato, chopped (2-3 tomatos); 1/4 cup kalamata olive, chopped; 1/2 teaspoon fresh rosemary, finely chopped or 1/8 teaspoon dried rosemary; 1 teaspoon garlic, minced; 1/2 cup part-skim mozzarella cheese, shredded; 1/8 teaspoon fresh ground black pepper; 2 teaspoons extra virgin olive oil, divided; 4 portabella mushroom caps, 5 inches wide; 2 tablespoons lemon juice; 2 teaspoons reduced sodium soy sauce

Submitted by Enduring Gastronomy

"Grilling these portobellos give them a smoky flavor. Serve them with whole-wheat couscous or a piece of grilled bread and a mixed green salad for a quick and easy meal."

Download

Ready In:: 40mins
Ingredients:: 10
Yields:: 4 musrooms
Serves:: 4

ingredients

²⁄₃ cup plum tomato, chopped (2-3 tomatos)
¹⁄₄ cup kalamata olive, chopped
¹⁄₂ teaspoon fresh rosemary, finely chopped or 1/8 teaspoon dried rosemary
1 teaspoon garlic, minced
¹⁄₂ cup part-skim mozzarella cheese, shredded
¹⁄₈ teaspoon fresh ground black pepper
2 teaspoons extra virgin olive oil, divided
4 portabella mushroom caps, 5 inches wide
2 tablespoons lemon juice
2 teaspoons reduced sodium soy sauce

directions

In a small bowl, combine tomatos, olives, rosemary, garlic, cheese, pepper and 1 tspn oil.
Preheat grill to medium.
Discard mushroom stems. Remove and discard brown gills from the underside of the caps using a spoon.
In another small bowl, mix the remaining 1 tspn oil, lemon juice and soy sauce. Brush the mixture over both sides of the caps.
Oil a grill rack.
Place the caps on the rack, stem sides down, cover and grill until soft (~5 minutes per side).
Remove from grill and fill with tomato mixture.
Return to grill, cover, and cook until the cheese is melted (~3 minutes).
Serve warm.