Main dish, vegetarian
Tomato-&-Olive-Stuffed Portobello Caps
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.
⅓ cup chopped plum tomatoes
½ cup shredded part-skim mozzarella cheese
¼ cup chopped Kalamata olives
1 teaspoon minced garlic
2 teaspoons extra-virgin olive oil , divided
½ teaspoon finely chopped fresh rosemary or ⅛ teaspoon dried
⅛ teaspoon freshly ground pepper
4 portobello 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. 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.
© Meredith Corporation. All rights reserved. Used with permission.