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Tomato-and-Olive-Stuffed Portobello Caps




Source of Recipe


Eating Well






Recipe Introduction


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.





List of 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, divided
  
• 1/2 teaspoon finely chopped fresh rosemary
  
• 1/8 teaspoon freshly ground pepper
  
• 4 portobello mushroom caps, 5 inches wide
  
• 2 tablespoons lemon juice
  
• 2 teaspoons reduced-sodium soy sauce
  






Instructions



1. Combine tomatoes, cheese, olives, garlic, 1 teaspoon oil, rosemary and pepper in a small bowl.
   
2. Preheat grill to medium.
   
3. 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. Oil a grill rack (see Tip). 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.
   






Final Comments


Serves: 4

Tip:
To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.