Stuffed Portobello Mushroom Caps
 
Ingredients
  • ⅔ cup chopped plum tomatoes
  • ½ cup shredded part-skim mozzarella cheese
  • ¼ cup chopped Kalamata olives
  • 1 teaspoon minced garlic
  • 2 teaspoons extra-virgin olive oil, divided
  • ½ teaspoon finely chopped fresh rosemary, or ⅛ teaspoon dried
  • ⅛ teaspoon freshly ground pepper
  • 4 portobello mushroom caps, 5 inches wide
  • 2 tablespoons lemon juice
  • 2 teaspoons reduced-sodium soy sauce
Instructions
  1. Preheat grill to medium.
  2. Combine tomatoes, cheese, olives, garlic, 1 teaspoon oil, rosemary and pepper in a small bowl.
  3. Discard mushroom stems. Remove brown gills from the undersides of the caps using a spoon; discard gills. Mix the remaining 1 teaspoon oil, lemon juice and soy sauce in a small bowl. Brush the mixture over both sides of the caps.
  4. Oil your grill rack and place the caps on the rack, stem sides down, cover and grill until soft, about 5 minutes per side. Remove from the grill and fill with the tomato mixture. Return to the grill, cover, and cook until the cheese is melted, about 3 to 5 minutes.
Recipe by Easy Health OptionsĀ® at https://easyhealthoptions.com/kitchen-kelley-stuffed-portobello-mushroom-caps/