Tomato-&-Olive-Stuffed Portobello Caps

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.

Nutirion Profile: Diabetes Appropriate Gluten Free Diet Healthy Weight Heart Healthy Low Calorie Low Carb Low Cholesterol Low Sat Fat Low Sodium

Serves Prep Time Total Time
4 35 min 40 min

Directions

Ingredients

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

Cooking Instruction

Step 1

Combine tomatoes, cheese, olives, garlic, 1 teaspoon oil, rosemary and pepper in a small bowl.

Step 2

Preheat grill to medium.

Step 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.

Step 4

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

  • Serving: Per serving
  • Calories: 122
  • Carbohydrates: 8g
  • Fat: 8g
  • Protein: 7g
  • Dietary Fiber: 2g
  • Saturated Fat: 2g
  • Monounsaturated Fat: 4g
  • Cholesterol: 9mg
  • Potassium: 431mg
  • Sodium: 338mg
  • Exchanges: 1 vegetable, 1 high-fat meat
  • Carbohydrate Servings: 1/2