Tomato-&-olive-stuffed Portobello Caps

Ingredients

  • 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

Description

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.

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