Tomato-&-Olive-Stuffed Portobello Caps
http://www.eatingwell.com/recipes/tomato_olive_stuffed_portobello_caps.html
From EatingWell: June/July 2005, The EatingWell Healthy in a Hurry Cookbook (2006)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.
4 servings | Active Time: 35 minutes | Total Time: 40 minutes
Ingredients
- 2/3 cup chopped plum tomatoes
- 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
Preparation
- 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 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.
- 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.
Nutrition
Per serving : 122 Calories; 8 g Fat; 2 g Sat; 4 g Mono; 9 mg Cholesterol; 8 g Carbohydrates; 7 g Protein; 2 g Fiber; 338 mg Sodium; 431 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 1 high-fat meat
Tips & Notes
- 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.