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Tomato and Olive Stuffed Portobello Caps
At a Glance
- Prep
- 15 minutes
- Cook
- 9 minutes
- Total
- 28 min
- Servings
- 4.00 serving(s)
Categories
- Appetizer
Cuisine
- Mediterranean
Cooking Method
- Grill
Difficulty
- Easy
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Tomato and Olive Stuffed Portobello Caps brings together 2/3 cup chopped plum tomato, 1/2 cup shredded part-skim mozzarella cheese, 1/4 cup chopped kalamata olive in a practical dish for home cooking. It takes about 28 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 2/3 cup chopped plum tomato
- 1/2 cup shredded part-skim mozzarella cheese
- 1/4 cup chopped kalamata olive
- 1 teaspoon minced garlic
- 2 teaspoons extra virgin olive oil, divided
- 1/4 teaspoon finely chopped fresh rosemary
- 1/8 teaspoon fresh ground pepper
- 4 portobello mushroom caps, 5 inches wide
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Instructions
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.
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