Tomato & Olive Stuffed Portabella Caps

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 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

Recipe

• 1 in a small bowl, combine tomatos, olives, rosemary, garlic, cheese, pepper and 1 tspn oil.
• 2 preheat grill to medium.
• 3 discard mushroom stems. remove and discard brown gills from the underside of the caps using a spoon.
• 4 in another small bowl, mix the remaining 1 tspn oil, lemon juice and soy sauce. brush the mixture over both sides of the caps.
• 5 oil a grill rack.
• 6 place the caps on the rack, stem sides down, cover and grill until soft (~5 minutes per side).
• 7 remove from grill and fill with tomato mixture.
• 8 return to grill, cover, and cook until the cheese is melted (~3 minutes).
• 9 serve warm.