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Tomato and Olive Stuffed Portobello Caps Recipe

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This recipe for Tomato and Olive Stuffed Portobello Caps, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michael & Jessie Roylance
Added: Thursday, October 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2/3 cup chopped plum tomatoes
1/2 cup shredded mozzarella cheese
1/4 cup chopped Kalamata olives
1 tsp. minced fresh garlic
2 tsp. olive oil, divided
1/8 tsp. dried rosemary, or finely chopped fresh
1/8 tsp. black pepper
4 Portobello mushroom caps, 5 inches wide
2 tbsp. lemon juice
2 tsp. soy sauce

Directions:
Directions:
Combine tomatoes, cheese, olives, garlic, 1 tsp. oil, rosemary and pepper in a small bowl. Preheat a grill or the oven broiler to medium. Discard the mushroom stems. Remove brown gills from the undersides of the caps using a small spoon. Mix the remaining 1 tsp. oil, lemon juice and soy sauce in a small bowl. Lightly brush this mixture over both sides of the caps. Place the mushrooms on the grill/broiler, stem sides down. Grill until soft, about 3 minutes per side. Remove from the grill and fill with the tomato/cheese/olive mixture. Return to the grill, cover, and cook until the cheese melts, about 3 minutes.

Personal Notes:
Personal Notes:
Feel free to omit the Kalamata olives if you prefer a milder dish. This makes a great appetizer, or a satisfying meal if you serve the mushrooms with whole-wheat couscous or brown rice.

 

 

 

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