Tomato and Olive-Stuffed Portobello Caps

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Ingredients

Adjust Servings:
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

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Tomato and Olive-Stuffed Portobello Caps

Features:
    • 40 minutes
    • Serves 4
    • Medium

    Ingredients

    Directions

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    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

    (Visited 188 times, 1 visits today)

    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.

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