tomato-&-olive-stuffed portobello caps

Name: Tomato-&-Olive-Stuffed Portobello Caps
Prep time: 10 min
Cook time: 15 min
Yield: 4
Ingredients: 4 - plum tomatoes sliced; 1/2 cup(s) mozzarella cheese; 1/4 cup(s) kalamata (greek) olives; 1/4 teaspoon(s) garlic powder; 2 teaspoon(s) olive oil; 1/2 teaspoon(s) rosemary, dried; - pepper; 4 large portobello mushroom caps; 2 tablespoon(s) lemon juice; 2 teaspoon(s) soy sauce

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Malinda Coletta

North Providence, RI

Updated on Nov 7, 2010

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

Rate

prep time 10 Min

cook time 15 Min

method ---

yield 4 serving(s)

Ingredients

4 - plum tomatoes sliced
1/2 cup mozzarella cheese
1/4 cup kalamata (greek) olives
1/4 teaspoon garlic powder
2 teaspoons olive oil
1/2 teaspoon rosemary, dried
- pepper
4 large portobello mushroom caps
2 tablespoons lemon juice
2 teaspoons soy sauce

How To Make tomato-&-olive-stuffed portobello caps

Step 1

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

Step 2

Discard mushroom stems. Remove brown gills from the undersides of the caps using a spoon; discard gills.
Step 3

Place tomato on mushroom caps, drizzle with some marinate. Then add mozzarella, olives drizzle with the remaing marinade
Step 4

Place in 400F oven for 15 minutes.
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