Tomato-&-Olive-Stuffed Portobello Caps: Portobello caps make excellent mini casseroles. Here, they hold a tomato, cheese and olive stuffing that grills up to smoky perfection. For an easy meal, serve them with whole-wheat couscous and a mixed green salad. Ingredients: • 2/3 cup plum tomatoes, chopped • ½ cup shredded part-skim mozzarella cheese • ¼ cup Kalamata olives, chopped • 1 tsp. garlic, minced • 2 tsp. extra-virgin olive oil, divided • ½ tsp. Rosemary, finely chopped fresh or 1/8 teaspoon dried • 1/8 tsp. freshly ground pepper • 4 Portobello mushroom caps, 5 inches wide • 2 Tbsp. lemon juice • 2 tsp. 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. 4) Mix the remaining 1 teaspoon oil, lemon juice and soy sauce in a small bowl. 5) Brush the mixture over both sides of the caps. 6) Oil a grill rack. Place the caps on the rack, stem sides down, cover and grill until soft, about 5 minutes per side. 7) Remove from the grill and fill with the tomato mixture. 8) Return to the grill, cover and cook until the cheese melts, about 3 minutes more. Serves: 6 Preparation time: 35 minutes Nutrition Facts: Per serving: 122 calories 8 g fat (2 g sat, 0 g mono) 0 mg cholesterol 9 g carbohydrate 7 g protein 2 g fiber 338 mg sodium 431 mg potassium
Posted on: Tue, 16 Jul 2013 22:34:31 +0000
Trending Topics
Recently Viewed Topics
© 2015