Tomato Olive Stuffed Portobello Caps Recipes
TOMATO AND OLIVE STUFFED PORTOBELLO CAPS
Per Eating Well, "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." This is a low calorie, vegetarian main dish. NOTE: after having made this delicious dish, I have made a couple changes to the original recipe. I served mine atop spinach.
Provided by januarybride
Categories < 30 Mins
Time 28m
Yield 4 serving(s)
Number Of Ingredients 8
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 grapefruit spoon; discard gills.
- Brush the remaining 1 teaspoon oil over both sides of the caps.
- Oil a grill rack or grill pan. Place the caps on the rack, stem sides down, cover and grill until soft, about 3-5 minutes per side (depending on the thickness of the mushroom).
- 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 112.2, Fat 7.8, SaturatedFat 3.3, Cholesterol 18.1, Sodium 251.3, Carbohydrate 3.4, Fiber 0.8, Sugar 1.4, Protein 7.8
TOMATO-&-OLIVE-STUFFED PORTOBELLO CAPS
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
Categories Vegetables
Time 25m
Number Of Ingredients 10
Steps:
- 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.
TOMATO & OLIVE-STUFFED PORTOBELLO CAPS
Provided by tpogue
Time 29m
Yield 4
Number Of Ingredients 10
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.
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