Tomato-&-Olive-Stuffed Portobello Caps

Malinda Coletta

By
@Professorchef

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


Featured Pinch Tips Video

Rating:
★★★★★ 1 vote
Comments:
Serves:
4
Prep:
10 Min
Cook:
15 Min

Ingredients

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

Step-By-Step

1Combine olive oil, rosemary, garlic powder, soy sauce, lemon Juice and pepper in a small bowl. Mix.

2Discard mushroom stems. Remove brown gills from the undersides of the caps using a spoon; discard gills.

3Place tomato on mushroom caps, drizzle with some marinate. Then add mozzarella, olives drizzle with the remaing marinade

4Place in 400F oven for 15 minutes.

About this Recipe

Course/Dish: Vegetables
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy