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
- 1/2 teaspoon finely chopped Fresh Rosemary
- 1/8 teaspoon Freshly Ground Pepper
- 4 Portobello Mushroom
- 2 tablespoons Lemon Juice
- 2 teaspoons Soy Sauce
Directions
Portobello Caps actually serve as an excellent mini casseroles. In this recipe, they hold a tomato, cheese and olive stuffing that grills up to a smoky perfection. You can serve it with a mixed green salad for an easy meal.
A classic use of Mediterranean ingredients to create a great dinner
Recipe Credit: webmd.com
Steps
1 Done | Combine tomatoes, cheese, olives, garlic, 1 teaspoon oil, rosemary and pepper in a small bowl. |
2 Done | Preheat grill to medium. |
3 Done | 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. |
4 Done | 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. |
