Tomato Olive Stuffed Portabella Caps Recipes

TOMATO AND OLIVE STUFFED PORTOBELLO CAPS

Per Eating Well, "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." This is a low calorie, vegetarian main dish. NOTE: after having made this delicious dish, I have made a couple changes to the original recipe. I served mine atop spinach.

Provided by januarybride

Categories < 30 Mins

Time 28m

Yield 4 serving(s)

Number Of Ingredients 8

Tomato and Olive Stuffed Portobello Caps image

Steps:

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 grapefruit spoon; discard gills.
Brush the remaining 1 teaspoon oil over both sides of the caps.
Oil a grill rack or grill pan. Place the caps on the rack, stem sides down, cover and grill until soft, about 3-5 minutes per side (depending on the thickness of the mushroom).
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.

Nutrition Facts : Calories 112.2, Fat 7.8, SaturatedFat 3.3, Cholesterol 18.1, Sodium 251.3, Carbohydrate 3.4, Fiber 0.8, Sugar 1.4, Protein 7.8

Ingredients

2/3 cup chopped plum tomato
1/2 cup shredded part-skim mozzarella cheese
1/4 cup chopped kalamata olive
1 teaspoon minced garlic
2 teaspoons extra virgin olive oil, divided
1/4 teaspoon finely chopped fresh rosemary
1/8 teaspoon fresh ground pepper
4 portobello mushroom caps, 5 inches wide

ROASTED PORTOBELLOS WITH PESTO

Homemade or storebought pesto can be used in this 30-minute recipe that's perfect for meatless Monday (or any day for that matter). Just scrape away the gills of the mushroom with a spoon, toss the caps with a little olive oil, salt and pepper and roast gill-side down for about 10 minutes. Remove from the oven, fill with pesto and pop them back into the oven for about 10 more minutes. Serve with a pile of rice or a tangle of noodles slicked with butter. There you have it: Satisfying and simple.

Provided by Martha Rose Shulman

Categories dinner, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 5

Roasted Portobellos With Pesto image

Steps:

Preheat the oven to 400 degrees Fahrenheit. Remove the stems of the mushrooms, and carefully scrape away the gills using a spoon. Toss with the olive oil and season with salt and pepper. Place, rounded side down, on a lightly oiled baking sheet. Place in the oven and roast for 8 to 10 minutes, until the mushrooms are beginning to soften and throw off liquid. Remove from the heat and fill with the pesto. Return to the oven and continue to roast until thoroughly softened, about 10 more minutes.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 444 milligrams, Sugar 4 grams

Ingredients

8 medium (roasting size) portobellos
1 tablespoon extra virgin olive oil
Salt
freshly ground pepper
1/4 cup pesto (see recipe)

TOMATO-&-OLIVE-STUFFED PORTOBELLO CAPS

Portobello caps make excellent mini casseroles. Here, they hold a tomato, cheese and olive stuffing that grills up to a smoky perfection.

Provided by Malinda Coletta

Categories Vegetables

Time 25m

Number Of Ingredients 10

Tomato-&-Olive-Stuffed Portobello Caps image

Steps:

1. Combine olive oil, rosemary, garlic powder, soy sauce, lemon Juice and pepper in a small bowl. Mix.
2. Discard mushroom stems. Remove brown gills from the undersides of the caps using a spoon; discard gills.
3. Place tomato on mushroom caps, drizzle with some marinate. Then add mozzarella, olives drizzle with the remaing marinade
4. Place in 400F oven for 15 minutes.

Ingredients

4 plum tomatoes sliced
1/2 c mozzarella cheese
1/4 c kalamata (greek) olives
1/4 tsp garlic powder
2 tsp olive oil
1/2 tsp rosemary, dried
pepper
4 large portobello mushroom caps
2 Tbsp lemon juice
2 tsp soy sauce