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Tomato-&-Olive-Stuffed Portobello Caps

June/July 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

Your rating: None Average: 4 (62 votes)

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.



READER'S COMMENT:
"I went a step further and added spinach from one of your recipes. Filling and delicious. Food is never boring with your recipes. "
Tomato-&-Olive-Stuffed Portobello Caps Recipe

6 Reviews for Tomato-&-Olive-Stuffed Portobello Caps

01/16/2014
Anonymous
So easy and good!

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!

The taste was fantastic and it was very easy
Comments
05/31/2012
Anonymous
Great meal!

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!

Easy, healthy, quick
Comments
05/15/2012
Delicious!

E en my husband liked it!

Easy, tasty, healthy
Comments
09/13/2010
Anonymous

I went a step further and added spinach from one of your recipes. Filling and delicious. Food is never boring with your recipes.

Comments
05/30/2010
Anonymous

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.

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