Enduring Gastronomy's Note:
Grilling these portobellos give them a smoky flavor. Serve them with whole-wheat couscous or a piece of grilled bread and a mixed green salad for a quick and easy meal.
My Private Note
Units: US | Metric
- 2/3 cup plum tomato, chopped (2-3 tomatos)
- 1/4 cup kalamata olive, chopped
- 1/2 teaspoon fresh rosemary, finely chopped or 1/8 teaspoon dried rosemary
- 1 teaspoon garlic, minced
- 1/2 cup part-skim mozzarella cheese, shredded
- 1/8 teaspoon fresh ground black pepper
- 2 teaspoons extra virgin olive oil, divided
- 4 portabella mushroom caps, 5 inches wide
- 2 tablespoons lemon juice
- 2 teaspoons reduced sodium soy sauce
- 1In a small bowl, combine tomatos, olives, rosemary, garlic, cheese, pepper and 1 tspn oil.
- 2Preheat grill to medium.
- 3Discard mushroom stems. Remove and discard brown gills from the underside of the caps using a spoon.
- 4In another small bowl, mix the remaining 1 tspn oil, lemon juice and soy sauce. Brush the mixture over both sides of the caps.
- 5Oil a grill rack.
- 6Place the caps on the rack, stem sides down, cover and grill until soft (~5 minutes per side).
- 7Remove from grill and fill with tomato mixture.
- 8Return to grill, cover, and cook until the cheese is melted (~3 minutes).
- 9Serve warm.
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Nutritional Facts for Tomato & Olive Stuffed Portabella Caps
Serving Size: 1 (164 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 133.4
- Calories from Fat 71
- Total Fat 7.9 g
- Saturated Fat 3.3 g
- Cholesterol 18.1 mg
- Sodium 343.8 mg
- Total Carbohydrate 7.9 g
- Dietary Fiber 1.9 g
- Sugars 2.8 g
- Protein 9.5 g