Recipe of the Month - July 2012

Tomato and Olive Stuffed Portobello Caps



WAC Fun Food Fact

One portabello mushroom has more potassium than a banana. Potassium helps the human body maintain normal heart rhythm, fluid balance, and muscle and nerve function.

Ingredients:
  • 2/3 cup chopped plum tomatoes
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/4 cup 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


Directions:

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.

4. Mix the remaining 1 teaspoon oil, lemon juice and soy sauce in a small bowl. Brush the mixture over both sides of the caps.

5. Oil a grill rack. Place the caps on the rack, stem sides down, cover and grill until soft, about 5 minutes per side.

6. Remove from the grill and fill with the tomato mixture.

7. Return to the grill, cover, and cook until the cheese is melted, about 3 minutes more.


Serves 4


Nutritional Information:

Per serving - 122 calories; 8g fat (2g sat); 8g carb; 7g protein, 2g fiber, 338mg sodium

From Eating Well

img