Tomato & Olive-Stuffed Portobello Caps

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#68329

serves/makes:

ready in:
under 30 minutes

3 reviews

ingredients

2/3 cup chopped plum tomatoes
1/2 cup shredded part-skim mozzarella cheese
1/4 cup chopped kalamata olives
1 teaspoon minced garlic
2 teaspoons extra-virgin olive oil, divided
1/2 teaspoon finely chopped fresh rosemary
1/8 teaspoon freshly ground black pepper
4 portobello mushroom caps, 5 inches wide
2 tablespoons lemon juice
2 teaspoons reduced-sodium soy sauce

directions

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. Place the caps on the rack, stem sides down, cover and grill until soft, about 5 minutes 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 minutes more.

added by

tpogue

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

02evelyn REVIEW:
March 24, 2014

Skip the lemon juice and this recipe will be better. It gave it a funny flavor that I didn't care for. Filling was good.
Guest Foodie REVIEW:
September 26, 2013

Made these in the oven under the broiler and they turned out perfectly. Very simple to make and will become a staple item for a light lunch!
Valerie REVIEW:
July 25, 2007

MMMM!! This recipe is absolutely wonderful! You won't be disappointed. This would also make great appetizer portions if you use baby portobellos.

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