Tomato And Olive Stuffed Portobello Caps

Total Time: 28 mins Preparation Time: 20 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 2/3 cup chopped plum tomato
• 1/2 cup shredded part-skim mozzarella cheese
• 1/4 cup chopped kalamata olive
• 1 teaspoon minced garlic
• 2 teaspoons extra virgin olive oil, divided
• 1/4 teaspoon finely chopped fresh rosemary
• 1/8 teaspoon fresh ground pepper
• 4 portobello mushroom caps, 5 inches wide

Recipe

• 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 grapefruit spoon; discard gills.
• 4 brush the remaining 1 teaspoon oil over both sides of the caps.
• 5 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).
• 6 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.