Tomato and Olive Stuffed Portobello Caps
![photo by januarybride](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/40/68/13/picsRe73F.jpg)
photo by januarybride
- Ready In:
- 28mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2⁄3 cup chopped plum tomato
- 1⁄2 cup shredded part-skim mozzarella cheese
- 1⁄4 cup chopped kalamata olive
- 1 teaspoon minced garlic
- 2 teaspoons extra virgin olive oil, divided
- 1⁄4 teaspoon finely chopped fresh rosemary
- 1⁄8 teaspoon fresh ground pepper
- 4 portobello mushroom caps, 5 inches wide
directions
- Combine tomatoes, cheese, olives, garlic, 1 teaspoon oil, rosemary and pepper in a small bowl.
- Preheat grill to medium.
- Discard mushroom stems. Remove brown gills from the undersides of the caps using a grapefruit spoon; discard gills.
- Brush the remaining 1 teaspoon oil over both sides of the caps.
- Oil a grill rack or grill pan. Place the caps on the rack, stem sides down, cover and grill until soft, about 3-5 minutes per side (depending on the thickness of the mushroom).
- 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.
Questions & Replies
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RECIPE SUBMITTED BY
januarybride
Saint Louis, Missouri