Tomato-&-Olive-Stuffed Portobello Caps
- Number of Servings: 4
Ingredients
2/3 cup chopped plum tomatoes1/2 cup shredded part-skim mozzarella cheese1/4 cup chopped Kalamata olives1 teaspoon minced garlic2 teaspoons extra-virgin olive oil, divided1/2 teaspoon finely chopped fresh rosemary or 1/8 teaspoon dried1/8 teaspoon freshly ground pepper4 Portobello mushroom caps, 5 inches in diameter2 tablespoons lemon juice2 teaspoons soy sauce
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. 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.
Number of Servings: 4
Recipe submitted by SparkPeople user CHAKRATEEZE.
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. 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.
Number of Servings: 4
Recipe submitted by SparkPeople user CHAKRATEEZE.
Nutritional Info Amount Per Serving
- Calories: 178.0
- Total Fat: 11.0 g
- Cholesterol: 16.4 mg
- Sodium: 549.9 mg
- Total Carbs: 11.5 g
- Dietary Fiber: 2.5 g
- Protein: 10.5 g
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