TOMATO AND OLIVE STUFFED PORTOBELLO CAPS

TOMATO AND OLIVE STUFFED PORTOBELLO CAPS image

Yield 4 people

Number Of Ingredients 10

2/3 cup(s) chopped plum tomatos (roma)
1/2 cup(s) shredded mozzarella cheese
1/4 cup(s) chopped Kalamata olives
1 teaspoon(s) minced garlic
2 teaspoon(s) extra-virgin olive oil (divided)
1/2 teaspoon(s) finely chopped fresh rosemary (or 1/8 teaspoon dried)
1/8 teaspoon(s) freshly ground pepper
4 portobello mushroom caps (5 inches wide)
2 tablespoon(s) lemon juice
2 teaspoon(s) reduced sodium soy sauce

Steps:

1. Combine tomatoes, cheese, olives, garlic, 1 teaspoon oil, rosemary, and pepper in a small bowl. 2. Preheat grill to medium. 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 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 tomato mixture. Return to the grill, cover, and cook until the cheese is melted, about 3 minutes more.