Tomato-&-Olive-Stuffed Portobello Caps

Tomato-&-Olive-Stuffed Portobello Caps

Grilling these tomato-, cheese- and olive-stuffed portobellos gives 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.


2-3 plum tomatoes, chopped (2/3 cup)
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

  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.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. Serve warm.

Makes 4 servings.

Per serving: 122 calories; 7 g fat (2 g sat, 4 g mono); 9 mg cholesterol; 9 g carbohydrate; 7 g protein; 3 g fiber; 339 mg sodium.

Nutrition bonus: Vitamin C (25% daily value), Potassium (17% dv), Calcium (15% dv).

B-man :wink: