Tomato And Olive Stuffed Portobello Caps
From chefles 16 years ago
- 20 minutes to make
- Serves 4
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.
Ingredients
- 2/3 cup chopped roma or cherry tomatoes shopping list
- 1/2 cup shredded Mozzarella shopping list
- 1/4 cup chopped Kalamata or black olives shopping list
- 1 tsp. chopped garlic shopping list
- 2 tsp extra-virgin olive oil shopping list
- 1/2 tsp. minced fresh rosemary shopping list
- 1/8 tsp. freshly ground blakd pepper shopping list
- 4 Protobella caps shopping list
- 2 Tbsp. lemon juice shopping list
- 2 Tbsp. soy sauce shopping list
How to make it
- 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.
People Who Like This Dish 4
- gkaylia1026 Nowhere, Us
- pointsevenout Athens, AL
- shine Rainier, WA
- kayvee Berea, OH
- chefles Girard, IL
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" It was excellent "