Tomato-&-Olive-Stuffed Portobello Caps
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.
Ingredients
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2/3 cup chopped plum tomatoes
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1/2 cup shredded part-skim mozzarella cheese
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1/4 cup chopped Kalamata olives
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1 teaspoon minced garlic
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2 teaspoons extra-virgin olive oil, divided
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1/2 teaspoon finely chopped fresh rosemary, or 1/8 teaspoon dried
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1/8 teaspoon freshly ground pepper
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4 portobello mushroom caps, 5 inches wide
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2 tablespoons lemon juice
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2 teaspoons reduced-sodium soy sauce
Directions
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.
Tip:
To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.
Nutrition information
Calories 122, Total Fat 8 g, Saturated Fat 2 g, Monounsaturated Fat 4 g, Cholesterol 9 mg, Sodium 338 mg, Carbohydrate 8 g, Fiber 2 g, Protein 7 g, Potassium 431 mg. Daily Values: Vitamin C 25%, Calcium 15%. Exchanges: Vegetable 1,High-Fat Meat 1.
Percent Daily Values are based on a 2,000 calorie diet
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