Tomato-&-Olive-Stuffed Portobello Caps

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 (substitute cooked shrimp)
• 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.

NUTRITION

Per serving: 122 calories; 8 g fat (2 g sat, 4 g mono); 9 mg cholesterol; 8 g carbohydrates; 0 g added sugars; 7 g protein; 2 g fiber; 338 mg sodium; 431 mg potassium.

Nutrition Bonus: Vitamin C (25% daily value), Potassium (17% dv), Calcium (15% dv).

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 1 high-fat meat

http://www.eatingwell.com/recipes/tomato_olive_stuffed_portobello_caps.html

Baked Portabella

Ingredients:

1	C	tomato, chopped
¼	C	(1-ounce) part-skim mozzarella cheese, shredded
1	tsp	olive oil
1	cl	garlic, crushed
1	Tbs	black pepper
4	lg	portobello mushroom caps (5-inches each)
2	Tbs	fresh lemon juice
4	Tbs	balsamic vinegar
2	tsp	fresh parsley, minced
		cooking spray

Cooking Instructions:

Preheat oven to 400°F.

Combine tomato, cheese, olive oil, garlic, parsley, pepper and half of the balsamic vinegar (2 Tbs) in a small bowl. Remove mushroom stems, dice and add to stuffing mixture. Continue to remove gills from underside of mushroom by using the side of a spoon and scraping them out.  Combine 1/2 teaspoon oil, lemon juice, and the rest of the balsamic vinegar in a small bowl; brush over both sides of mushroom caps. Place the mushroom caps, undersides facing down, in a large baking dish coated with cooking spray, and bake for 10 minutes. Flip mushrooms over and spoon 1/4 tomato mixture into each mushroom cap. Place back in oven and bake another 10 minutes until cheese is melted and mushrooms are tender. 

Yield: about 4 servings

http://www.barberfoods.com/Dinner-Ideas/Easy-Side-Dishes/Baked-Stuffed-Portobello-Mushrooms.aspx

Pepperoni Portabella Pizza

I used Fleishman's pizza yeast for the dough, adding a generous tablespoon of Italian seasoning and greasing the pan with olive oil. I used sliced portabella and pepperoni, drizzling additional olive oil on the mushrooms. I have to admit, it's one of the best pizzas I've ever made.