RECIPE OF THE DAY! PORTOBELLO CAPS STUFFED WITH TOMATO-OLIVES & CHEESE

Diabetes appropriate, Low calorie, Low carbohydrate, Low cholesterol, Low sodium, Heart healthy, Healthy weight, Gluten free.

This meatless dish makes for a great meal.
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. Tasty and filling to. ENJOY!!

Makes 4 servings

Active Time: 35 minutes

Total Time: 40 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


Preparation

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

2.Preheat grill to medium.

3.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.

4.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.

Tips & Notes

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.

122 calories Per serving