Tomato-&-Olive-Stuffed Portobello Caps

(from kylerhea’s recipe box)


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.
*Per serving: 122 calories; 8g fat (2g sat, 4g mono); 9mg cholesterol; 8g carbohydrates; 7g protein; 2g fiber; 338mg sodium; 431mg potassium.
Nutrition bonus: Vitamin C (25% daily value), Potassium (17% dv), Calcium (15% dv).
*
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.

Source: AARP Bluezone

Prep time: 40 minutes
Serves 4 people

Categories: May2010, Vegetarian, healthy, light, mushrooms, tomatoes, try*this

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, or 1/8 teaspoon dried
  • * 1/8 teaspoon freshly ground pepper
  • * 4 portobello mushroom caps, 5 inches wide
  • * 2 tablespoons lemon juice
  • * 2 teaspoons reduced-sodium soy sauce

Directions

  1. 1. Combine tomatoes, cheese, olives, garlic, 1 teaspoon oil, rosemary and pepper in a small bowl.

  2. 2. Preheat grill to medium.

  3. 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. 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.

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