Tomato Olive Stuffed Portabella Caps Food

TOMATO-&-OLIVE-STUFFED PORTOBELLO CAPS

Tomato-&-Olive-Stuffed Portobello Caps image

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

Time 25m

Number Of Ingredients 10

Ingredients

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 large portobello mushroom caps
2 Tbsp lemon juice
2 tsp soy sauce

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.

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