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

(1 rating)

review

Recipe by

Malinda Coletta

@Professorchef

North Providence, RI

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

(1 rating)

yield 4 serving(s)

prep time 10 Min

cook time 15 Min

Ingredients For tomato-&-olive-stuffed portobello caps

4

plum tomatoes sliced
1/2 c

mozzarella cheese
1/4 c

kalamata (greek) olives
1/4 tsp

garlic powder
2 tsp

olive oil
1/2 tsp

rosemary, dried
pepper
4 lg

portobello mushroom caps
2 Tbsp

lemon juice
2 tsp

soy sauce

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

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.
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tomato-&-olive-stuffed portobello caps

Ingredients For tomato-&-olive-stuffed portobello caps

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

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