Ingredients Jump to Instructions ↓

  1. 2/3 cup chopped plum tomatoes

  2. 1/2 cup shredded part-skim mozzarella cheese

  3. 1/4 cup chopped Kalamata olives

  4. 1 teaspoon minced garlic

  5. 2 teaspoons extra-virgin olive oil, divided

  6. 1/2 teaspoon finely chopped fresh rosemary, or 1/8 teaspoon dried 1/8 teaspoon freshly ground pepper

  7. 4 portobello mushroom caps,

  8. 5 inches wide

  9. 2 tablespoons lemon juice

  10. 2 teaspoons reduced-sodium soy sauce

Instructions Jump to Ingredients ↑

  1. 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.


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