• 4servings
  • 40minutes
  • 122calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C
MineralsChromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2/3 cup(s) chopped plum tomatoes

  2. 1/2 cup(s) shredded part-skim mozzarella cheese

  3. 1/4 cup(s) chopped Kalamata olives

  4. 1 teaspoon(s) minced garlic

  5. 2 teaspoon(s) extra-virgin olive oil , divided

  6. 1/2 teaspoon(s) finely chopped fresh rosemary , or 1/8 teaspoon dried

  7. 1/8 teaspoon(s) freshly ground pepper

  8. 4 portobello mushroom caps ,

  9. 5 inches wide

  10. 2 tablespoon(s) lemon juice

  11. 2 teaspoon(s) reduced-sodium soy sauce

Instructions Jump to Ingredients ↑

  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 the tomato mixture. Return to the grill, cover, and cook until the cheese is melted, about 3 minutes more.


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