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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