I skipped the rosemary and baked them instead as it is winter and I didn't want to turn on the outdoor BBQ. I cooked them at 450 for 12 min with the soy sauce, lemon juice sauce, then added the other mixture and cooked for 10 more minutes. They were so delicious! I will absolutely make them again!
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.
6 Reviews for Tomato-&-Olive-Stuffed Portobello Caps
I love this for a dinner meal! Quick and easy. I added more rosemary (about 1/2 tsp. dried rosemary). I made this using the broiler on low instead of the grill. I served it with couscous and a side salad as recommended. Delicious!
E en my husband liked it!
I went a step further and added spinach from one of your recipes. Filling and delicious. Food is never boring with your recipes.
This was excellent! Being vegan, I left the cheese off, but otherwise, it has great flavor! I ate one, and my husband ate the other three for lunch recently. This will definately be made again, and soon, esp with grilling season full on.