Tomato Olive Stuffed Portabella Caps Food
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.
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
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.
Categories Dinner
Time 40m
Yield 4 servings
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 (see Tip). 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.
Nutrition Facts : Calories 118 calories, Carbohydrate 7 g, Fat 8 g, SaturatedFat 2 g, Protein 7 g, Cholesterol 9 mg, Sodium 338 mg, Sugar 3 g
GRILLED PORTOBELLO MUSHROOMS WITH TOMATOES AND FRESH MOZZARELLA
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare the barbecue (medium-high heat).
- Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on grill pan to prevent mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
- Meanwhile, whisk the extra-virgin olive oil and garlic in a medium bowl to blend. Add the tomatoes, cheese, and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper.
- Place 1 hot grilled mushroom gill side up on each of 4 plates. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with extra-virgin olive oil to finish, about 1 tablespoon and serve.
TOMATO & OLIVE STUFFED PORTABELLA CAPS
Grilling these portobellos give them a smoky flavor. Serve them with whole-wheat couscous or a piece of grilled bread and a mixed green salad for a quick and easy meal.
Provided by Enduring Gastronomy
Categories Vegetable
Time 40m
Yield 4 musrooms, 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, combine tomatos, olives, rosemary, garlic, cheese, pepper and 1 tspn oil.
- Preheat grill to medium.
- Discard mushroom stems. Remove and discard brown gills from the underside of the caps using a spoon.
- In another small bowl, mix the remaining 1 tspn oil, lemon juice and soy sauce. 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 (~5 minutes per side).
- Remove from grill and fill with tomato mixture.
- Return to grill, cover, and cook until the cheese is melted (~3 minutes).
- Serve warm.
Nutrition Facts : Calories 133.4, Fat 7.9, SaturatedFat 3.3, Cholesterol 18.1, Sodium 343.9, Carbohydrate 7.9, Fiber 2, Sugar 2.9, Protein 9.5
TOMATO AND OLIVE STUFFED PORTOBELLO CAPS
Categories Mushroom Brunch Vegetarian Quick & Easy Dinner Grill/Barbecue
Yield 4 people
Number Of Ingredients 10
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.
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
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