Portabello Mushroom

Diann Geisbert
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Ingredients

  • 2-3 plum tomatoes, chopped
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup chopped kalamata olives
  • 1 tsp. minced garlic
  • 2 tsp. olive oil - divided
  • 1/2 tsp. finely chopped fresh rosemary or 1/8 teaspoon dried
  • 1/8 tsp. ground pepper
  • 4 portabello mushrooms
  • 2 Tbls. lemon juice
  • 2 tsp. soy sauce

Instructions

1

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

2

Preheat grill or oven to medium

3

Discard stems from mushrooms. Mix remaining olive oil with lemon juice and soy sauce in bowl. Brush mixture over both sides of the portabello.

4

Plae caps on the grill/in oven and cook for 5+ minutes per side until soft. Remove and fill with tomatoe mixture. Cover and cook until cheese is melted.

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Oct 2005 Added