Tomato-&-Olive-Stuffed Portobello Caps
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kalamata (greek) olives
portobello mushroom caps
Combine olive oil, rosemary, garlic powder, soy sauce, lemon Juice and pepper in a small bowl. Mix.
Discard mushroom stems. Remove brown gills from the undersides of the caps using a spoon; discard gills.
Place tomato on mushroom caps, drizzle with some marinate. Then add mozzarella, olives drizzle with the remaing marinade
Place in 400F oven for 15 minutes.