Main dish, vegetarian

Tomato-&-Olive-Stuffed Portobello Caps

Tomato-&-Olive-Stuffed Portobello Caps
Prep Time
35
Cook Time
5
Total Time
40

Overview

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.

Nutritional Information

4 Servings
Calories118
Carbohydrates7g
Fat8g
Saturated Fat2g
Mono Fat4g
Protein7g
Cholesterol9mg
Dietary Fiber2g
Potassium430mg
Sodium338mg

Ingredients

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

Instructions

  • 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.

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