Recipe

Tomato And Olive Stuffed Portobello Caps Recipe

	Chefles / All my dishes 1 year ago This is a delicious example of layering of flavors and experiencing different tastes in each bite. This can be served as a main course or as a side with a grilled steak or pork rubbed with garlic and rosemary. Prep:30m Cook:20m Servings:4	Chefles
	lowfat easy

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Fans

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Ingredients

2/3 cup chopped roma or cherry tomatoes

1/2 cup shredded Mozzarella

1/4 cup chopped Kalamata or black olives

1 tsp. chopped garlic

2 tsp Extra-virgin olive oil

1/2 tsp. minced fresh Rosemary

1/8 tsp. freshly ground blakd pepper

4 Protobella caps

2 Tbsp. Lemon juice

2 Tbsp. Soy sauce

Directions

Combine tomatoes, cheese, olives, garlic 1 tsp. oil, rosemary and pepper in a small bowl. Set aside.

Discard stems and remove gills from mushrooms with a spoon. Mix remaining oil, lemon juice and soy sauce in a bowl and coat mushrooms. Allow to marinate for 20 - 30 minutes.

Place mushrooms in baking dish, cover and bake for about 10 minutes.

Remove from oven, uncover, flip caps and fill cavities with tomato mixture. cover and bake for another 10 minutes. Serve warm.

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Comments

beelzebufo 9 months ago said:
I like it.

shine 5 months, 4 weeks ago said:
I like the mixture of flavors and textures for these. I can see that they will be great as a side dish to go with grilled steak. Thank you!

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