Tomato-&-Olive-Stuffed Portobello Caps
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.
• 2/3 cup chopped plum tomatoes
• 1/2 cup shredded part-skim mozzarella cheese
• 1/4 cup chopped Kalamata olives
• 1 tsp. minced garlic
• 2 tsp. extra-virgin olive oil, divided
• 1/2 tsp. finely chopped fresh rosemary or 1/8 teaspoon dried
• 1/8 tsp. freshly ground pepper
• 4 each portobello mushroom caps, 5 inches wide
• 2 Tbsp. lemon juice
• 2 tsp. reduced-sodium soy sauce
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 1teaspoon 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.