Stuffed Portobello Mushrooms

jmckenziend
Stuffed Portobello Mushrooms
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Stuffed Portobello Mushrooms

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

4

servings
Prep time

30

minutes
Cooking time

10

minutes

Ingredients

  • 2/3 cup chopped plum tomatoes

  • 1/2 cup shredded part-skim mozzarella cheese

  • 1/4 cup chopped Kalamata olives

  • 1 teaspoon minced garlic

  • 2 teaspoons extra-virgin olive oil, divided

  • 1/2 teaspoon finely chopped fresh rosemary, or 1/8 teaspoon dried

  • 1/8 teaspoon freshly ground pepper

  • 4 Portobello mushroom caps, 5 inches wide

  • 2 tablespoons lemon juice

  • 2 teaspoons reduced-sodium soy sauce

Directions

  • 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 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.

Notes

  • Use (cooked) bacon bits or sliced almonds in place of mozzarella cheese for dairy-free versions of this recipe.
  • Substitute parmesan cheese for mozzarella if lactose intolerant.