Tomato-&-Olive-Stuffed Portobello Caps

1
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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
4
Prep:
10 Min
Cook:
15 Min

Ingredients

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  • 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

How to Make Tomato-&-Olive-Stuffed Portobello Caps

Step-by-Step

  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.

Printable Recipe Card

About Tomato-&-Olive-Stuffed Portobello Caps

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




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