Tomato & Olive Stuffed Portabella Caps |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. 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:
1. In a small bowl, combine tomatos, olives, rosemary, garlic, cheese, pepper and 1 tspn oil.
2. Preheat grill to medium.
3. Discard mushroom stems. Remove and discard brown gills from the underside of the caps using a spoon.
4. In another small bowl, mix the remaining 1 tspn oil, lemon juice and soy sauce. Brush the mixture over both sides of the caps.
5. Oil a grill rack.
6. Place the caps on the rack, stem sides down, cover and grill until soft (~5 minutes per side).
7. Remove from grill and fill with tomato mixture.
8. Return to grill, cover, and cook until the cheese is melted (~3 minutes).
9. Serve warm.
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