Tomato and Olive Stuffed Portobello Caps

Serves 4


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.