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Tomato & olive stuffed portobello caps
Nb persons: 4
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| Tomato-&-Olive-Stuffed Portobello Caps Ingredients | |
| ? cup | chopped plum tomatoe |
| ½ cup | shredded part-skim mozzarella cheese |
| ¼ cup | chopped Kalamata olives |
| ?1 teaspoon minced garlic ? | |
| 2 teaspoons | extra-virgin olive oil, divided? |
| ½ teaspoon finely chopped fresh rosemary or ? teaspoon dried ? teaspoon freshly ground pepper? | |
| 4 | portobello mushroom caps, 5 inches wide? |
| 2 tablespoons lemon juice? | |
| 2 teaspoons | reduced-sodium 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 (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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