pat's Recipe

Tomato & Olive Portobello Caps

Category: Vegetables/Fruits Grilled

2/3 cup chopped plum tomatoes
1/2 cup shredded part-skim mozzarella cheese
1/4 cup chopped Kalamata olives
1 tsp minced garlic
2 tsps extra-virgin olive oil, divided
1/2 tsp finely chopped fresh rosemary
1/8 tsp freshly ground pepper
4 Portobello mushroom caps, 5-in in diameter
2 Tbsp lemon juice
2 tsps reduced-sodium soy sauce

Combine tomatoes, cheese, olioves, garlic, 1 tsp 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 small spoon; discard gills. Mix the remaining 1 tsp 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.

serves 4