Tomato Olive Stuffed Portabella Caps Recipes

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TOMATO & OLIVE-STUFFED PORTOBELLO CAPS



Tomato & Olive-Stuffed Portobello Caps image

Provided by tpogue

Time 29m

Yield 4

Number Of Ingredients 10

2/3 cup chopped plum tomatoes
1/2 cup shredded part-skim mozzarella cheese
1/4 cup chopped kalamata olives
1 teaspoon minced garlic
2 teaspoons extra-virgin olive oil, divided
1/2 teaspoon finely chopped fresh rosemary
1/8 teaspoon freshly ground black pepper
4 portobello mushroom caps, 5 inches wide
2 tablespoons lemon juice
2 teaspoons reduced-sodium soy sauce

Steps:

  • Combine tomatoes, cheese, olives, garlic, 1 teaspoon oil, rosemary and pepper in a small bowl. Preheat grill to medium. 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. Oil a grill rack. 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 minutes more.

STUFFED PORTOBELLO MUSHROOM CAPS



Stuffed Portobello Mushroom Caps image

I couldn't find a mushroom recipe that I liked, so I started playing around with my own creation. You can make these with salad shrimp, crab, sausage - practically anything you think would be a good meat filling.

Provided by rocklighting

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 40m

Yield 12

Number Of Ingredients 9

1 ½ cups crabmeat
1 cup Italian-style bread crumbs
1 cup panko (Japanese bread crumbs)
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
1 egg, beaten
3 tablespoons milk
3 tablespoons butter, melted
12 portobello mushroom caps

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix crabmeat, Italian-style bread crumbs, panko, Parmesan cheese, mozzarella cheese, egg, milk, and butter in a bowl until thick yet pliable enough to shape. Divide and roll into 12 1-inch balls.
  • Gently press the balls into the mushroom caps and press to spread into a rounded mound atop the mushroom.
  • Bake in preheated oven until heated through and golden on top, about 30 minutes.

Nutrition Facts : Calories 165.7 calories, Carbohydrate 19 g, Cholesterol 42.2 mg, Fat 6.3 g, Fiber 2.1 g, Protein 11.8 g, SaturatedFat 3.3 g, Sodium 288.3 mg, Sugar 2.9 g

TOMATO-&-OLIVE-STUFFED PORTOBELLO CAPS



Tomato-&-Olive-Stuffed Portobello Caps image

Portobello caps make excellent mini casseroles. Here, they hold a tomato, cheese and olive stuffing that grills up to a smoky perfection. Serve them with whole-wheat couscous and a mixed green salad for an easy meal.

Categories     Dinner

Time 40m

Yield 4 servings

Number Of Ingredients 10

2/3 cup chopped plum tomatoes
1/2 cup shredded part-skim mozzarella cheese
1/4 cup chopped Kalamata olives
1 teaspoon minced garlic
2 teaspoons extra-virgin olive oil
1/2 teaspoon finely chopped fresh rosemary
1/8 teaspoon freshly ground pepper
4 portobello mushroom caps
2 tablespoons lemon juice
2 teaspoons reduced-sodium soy sauce

Steps:

  • Combine tomatoes, cheese, olives, garlic, 1 teaspoon oil, rosemary and pepper in a small bowl.
  • Preheat grill to medium.
  • 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.
  • Oil a grill rack (see Tip). 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 minutes more.

Nutrition Facts : Calories 118 calories, Carbohydrate 7 g, Fat 8 g, SaturatedFat 2 g, Protein 7 g, Cholesterol 9 mg, Sodium 338 mg, Sugar 3 g

TOMATO-&-OLIVE-STUFFED PORTOBELLO CAPS



Tomato-&-Olive-Stuffed Portobello Caps image

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

Provided by Malinda Coletta @Professorchef

Categories     Vegetables

Number Of Ingredients 10

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

Steps:

  • 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.

TOMATO & OLIVE STUFFED PORTABELLA CAPS



Tomato & Olive Stuffed Portabella Caps image

Grilling these portobellos give them a smoky flavor. Serve them with whole-wheat couscous or a piece of grilled bread and a mixed green salad for a quick and easy meal.

Provided by Enduring Gastronomy

Categories     Vegetable

Time 40m

Yield 4 musrooms, 4 serving(s)

Number Of Ingredients 10

2/3 cup plum tomato, chopped (2-3 tomatos)
1/4 cup kalamata olive, chopped
1/2 teaspoon fresh rosemary, finely chopped or 1/8 teaspoon dried rosemary
1 teaspoon garlic, minced
1/2 cup part-skim mozzarella cheese, shredded
1/8 teaspoon fresh ground black pepper
2 teaspoons extra virgin olive oil, divided
4 portabella mushroom caps, 5 inches wide
2 tablespoons lemon juice
2 teaspoons reduced sodium soy sauce

Steps:

  • In a small bowl, combine tomatos, olives, rosemary, garlic, cheese, pepper and 1 tspn oil.
  • Preheat grill to medium.
  • Discard mushroom stems. Remove and discard brown gills from the underside of the caps using a spoon.
  • In another small bowl, mix the remaining 1 tspn oil, lemon juice and soy sauce. Brush the mixture over both sides of the caps.
  • Oil a grill rack.
  • Place the caps on the rack, stem sides down, cover and grill until soft (~5 minutes per side).
  • Remove from grill and fill with tomato mixture.
  • Return to grill, cover, and cook until the cheese is melted (~3 minutes).
  • Serve warm.

Nutrition Facts : Calories 133.4, Fat 7.9, SaturatedFat 3.3, Cholesterol 18.1, Sodium 343.9, Carbohydrate 7.9, Fiber 2, Sugar 2.9, Protein 9.5

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