Tomato & Olive-Stuffed Portobello Caps
Serves 4
Published in: Recipe Box
2/3 cups chopped plum tomatoes
1/2 cups shredded part-skim mozzarella cheese
1/4 cups chopped Kalamata olives
1 teaspoons minced garlic
2 teaspoons extra-virgin olive oil -- divided
1/2 teaspoons finely chopped
fresh rosemary or 1/8 teaspoon dried
1/8 teaspoons freshly ground pepper
4portobello mushroom caps -- 5 inches wide
2 tablespoons lemon juice
2 teaspoons reduced-sodium soy sauce
Combine tomatoes, cheese, olives, garlic, 1 teaspoon oil, rosemary and
pepper in a small bowl.Preheat grill to medium.Discard mushroom stems.
Remove brown gills from the undersides of the caps using a spoon; discard
gills. Mix the remaining 1 teaspoon oil, lemon juice and soy sauce in a
small bowl. Brush the mixture over both sides of the caps.Oil a grill
rack (see Tip). Place the caps on the rack, stem sides down, cover and
grill until soft, about 5 mins per side. Remove from the grill and fill
with the tomato mixture. Return to the grill, cover, and cook until the
cheese is melted, about 3 mins more.
TIP: To oil a grill rack: Oil a folded paper towel, hold it with tongs
and rub it over the rack. (Do not use cooking spray on a hot grill.
Recipe Notes
Portobello caps make excellent mini casseroles. Here, they hold a
tomato, cheese and olive stuffing that grills up to a smoky perfection.
Serve them with whole-wheat couscous and a mixed green salad for an easy
meal.
Makes 4 servings
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