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




Ingredient Checklist


Instructions Checklist
  • 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.


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.

Reviews (3)

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7 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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! Pros: The taste was fantastic and it was very easy Read More
Rating: 5 stars
DELICIOUS!!! And quite filling -- easily a meal. As much as I love the smell of rosemary I am not fond of the taste; so I substituted tarragon. Also added some cooked shrimp to the filling. Yummy! Read More
Rating: 5 stars
I went a step further and added spinach from one of your recipes. Filling and delicious. Food is never boring with your recipes. Read More
Rating: 5 stars
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. Read More
Rating: 4 stars
Delicious! E en my husband liked it! Pros: Easy tasty healthy Read More
Rating: 4 stars
Tip for buying the mushrooms: I got a sealed 2 pack at my store and some of the 'shrooms were FLAT and others were a lovely cup shape. Next time I will buy singly so that I can choose only the cup-like ones. Additions: used a 4-cheese blend instead of mozz (asiago provolone I think.. it's a Trader Joe's packet). I added about 2 tsp of capers some chopped arugula) I also baked/broiled in the oven as other reviewers suggested. Read More
Rating: 4 stars
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! Pros: Easy healthy quick Read More