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Tomato-&-Olive-Stuffed Portobello Caps

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  35 Minutes
Total Time:  40 Minutes
  4 servings
Portobello caps make excellent mini casseroles. Here, they hold a tomato, cheese and olive stuffing that grills up to a smoky perfection. Serve them with whole-wheat couscous and a mixed green salad for an easy meal.
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

Tip: To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.
Tomato-&-Olive-Stuffed Portobello Caps Recipe at
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 (see Tip). 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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 11/01/2009
Part of These Recipe Collections Find Similar Recipes »
 Stuffed Mushrooms
Nutrition Facts per Serving
Yield:   4 servings
Calories: 122
Fat. Total: 8g
Protein: 7g
Carbohydrates, Total: 8g
Fat, Saturated: 2g
Fiber: 2g
Cholesterol: 9mg
Sodium: 338mg
% Cal. from Fat: 59%
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Joann Reviewed: 02/19/2011
I cooked this on the griddle and it was fantastic. The Portobello was tender and the stuffing was an excellent compliment. Next time I'll try it on the bbq. Hubby asked when I was going to make it again.
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