Tomato Olive Stuffed Portobello Caps Recipes

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TOMATO-&-OLIVE-STUFFED PORTOBELLO CAPS



Tomato-&-Olive-Stuffed Portobello Caps image

Portobello caps make excellent mini casseroles. Here, they hold a tomato, cheese and olive stuffing that grills up to a smoky perfection.

Provided by Malinda Coletta

Categories     Vegetables

Time 25m

Number Of Ingredients 10

4 plum tomatoes sliced
1/2 c mozzarella cheese
1/4 c kalamata (greek) olives
1/4 tsp garlic powder
2 tsp olive oil
1/2 tsp rosemary, dried
pepper
4 large portobello mushroom caps
2 Tbsp lemon juice
2 tsp soy sauce

Steps:

  • 1. Combine olive oil, rosemary, garlic powder, soy sauce, lemon Juice and pepper in a small bowl. Mix.
  • 2. Discard mushroom stems. Remove brown gills from the undersides of the caps using a spoon; discard gills.
  • 3. Place tomato on mushroom caps, drizzle with some marinate. Then add mozzarella, olives drizzle with the remaing marinade
  • 4. Place in 400F oven for 15 minutes.

TOMATO AND OLIVE STUFFED PORTOBELLO CAPS



Tomato and Olive Stuffed Portobello Caps image

Per Eating Well, "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." This is a low calorie, vegetarian main dish. NOTE: after having made this delicious dish, I have made a couple changes to the original recipe. I served mine atop spinach.

Provided by januarybride

Categories     < 30 Mins

Time 28m

Yield 4 serving(s)

Number Of Ingredients 8

2/3 cup chopped plum tomato
1/2 cup shredded part-skim mozzarella cheese
1/4 cup chopped kalamata olive
1 teaspoon minced garlic
2 teaspoons extra virgin olive oil, divided
1/4 teaspoon finely chopped fresh rosemary
1/8 teaspoon fresh ground pepper
4 portobello mushroom caps, 5 inches wide

Steps:

  • 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 grapefruit spoon; discard gills.
  • Brush the remaining 1 teaspoon oil over both sides of the caps.
  • Oil a grill rack or grill pan. Place the caps on the rack, stem sides down, cover and grill until soft, about 3-5 minutes per side (depending on the thickness of the mushroom).
  • 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.

Nutrition Facts : Calories 112.2, Fat 7.8, SaturatedFat 3.3, Cholesterol 18.1, Sodium 251.3, Carbohydrate 3.4, Fiber 0.8, Sugar 1.4, Protein 7.8

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