Tomato and Olive Stuffed Portobello Caps
2/3 cup chopped and seeded plum tomatoes
1/2 cup shredded part-skim mozzarella cheese
1/4 cup pitted and chopped kalamata olives
1 t minced garlic
2 t extra-virgin olive oil, divided
1/2 t finely chopped fresh rosemary or 1/8 t dried
1/8 t freshly ground pepper or to taste
4 portobello mushroom caps, 5 inches wide
2 T lemon juice
2 t reduced-sodium soy sauce
Optional: Quinoa or couscous about 1/2 cup prepared to add to the mix
Preheat grill to medium.
Combine tomatoes, cheese, olives, garlic, 1 teaspoon oil, rosemary and pepper in a small bowl.
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. 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.