Tomato and Olive Stuffed Portobello Caps
Per Eating Well, "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." This is a low calorie, vegetarian main dish. NOTE: after having made this delicious dish, I have made a couple changes to the original recipe. I served mine atop spinach.
INGREDIENTS
Nutrition- 2⁄3cup chopped plum tomato
- 1⁄2cup shredded part-skim mozzarella cheese
- 1⁄4cup chopped kalamata olive
- 1teaspoon minced garlic
- 2
- 1⁄4teaspoon finely chopped fresh rosemary
- 1⁄8teaspoon fresh ground pepper
- 4
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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.
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