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.

Makes 4 servings

ACTIVE TIME: 35 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

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

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.

NUTRITION INFORMATION: 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.; 431 mg potassium
Nutrition bonus: Vitamin C (25% daily value), Potassium (17% dv), Calcium (15% dv).

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.

RELATED RECIPES: Smoky Corn & Black Bean Pizza | Athenian Orzo | Baked Parmesan Tomatoes | Polenta & Vegetable Bake | Chilled Tomato Soup with Cilantro-Yogurt Swirl | Mediterranean Portobello Burger

We added just a bit more cheese - they were really tasty. A nice change from veggie burgers when everyone else is having hambergers!

Amy, Guilford, CT

Although a little plain. Was a nice break from the norm. When I do them again, I will add a little more olives for flavor.

Sharon

I am already a huge fan of mushrooms so I always love finding new ways to cook them, and I loved this recipe. The olives added a nice flavor, and I used fresh mozzarella instead of shredded and they came out phenomenal... I'd definitely make these again.

Anonymous

Find the largest portobellos you can, because a 4-inch size is not enough to make a meal. Although the soy/lemon baste on the mushrooms smells divine, the flavors don't really come through in the final product. I thought it was all a little bland, and will need to be punched up next time I make it.

Stephanie Prima-Sarantopulos, Friday Harbor, WA