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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.

Kathy Farrell-Kingsley
Source: EatingWell Magazine, June/July 2005

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine tomatoes, cheese, olives, garlic, 1 teaspoon oil, rosemary and pepper in a small bowl.

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  • 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.

Tips

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.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

118 calories; protein 7.2g; carbohydrates 7.3g; dietary fiber 1.6g; sugars 3.4g; fat 7.6g; saturated fat 2.1g; cholesterol 9mg; vitamin a iu 318.5IU; vitamin c 15.4mg; folate 25.6mcg; calcium 121.5mg; iron 0.9mg; magnesium 18.2mg; potassium 430.5mg; sodium 337.8mg; thiamin 0.1mg.
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