Tomato-&-Olive-Stuffed Portobello Caps
4plum tomatoes sliced
1/2 cmozzarella cheese
1/4 ckalamata (greek) olives
1/4 tspgarlic powder
2 tspolive oil
1/2 tsprosemary, dried
4 largeportobello mushroom caps
2 Tbsplemon juice
2 tspsoy sauce
How to Make Tomato-&-Olive-Stuffed Portobello 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.