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. Serve them with whole-wheat couscous and a mixed green salad for an easy meal. 4 servings | Active Time: ! minutes | Total Time: "# 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/ teaspoon dried 1/ teaspoon freshly ground pepper 4 porto!ello mushroom caps, " inches #ide 2 ta!lespoons lemon $uice 2 teaspoons reduced-sodium soy sauce

Preparation
1% &om!ine tomatoes, cheese, olives, garlic, 1 teaspoon oil, rosemary and pepper in a small !o#l% 2% 'reheat grill to medium% 3% (iscard mushroom stems% )emove !ro#n gills from the undersides of the caps using a spoon* discard gills% +ix the remaining 1 teaspoon oil, lemon $uice and soy sauce in a small !o#l% ,rush the mixture over !oth sides of the caps%

4% -il a grill rack .see /ip0% 'lace the caps on the rack, stem sides do#n, cover and grill until soft, a!out " minutes per side% )emove from the grill and fill #ith the tomato mixture% )eturn to the grill, cover, and cook until the cheese is melted, a!out 3 minutes more%

Nutrition
Per serving : $%% &alories' ( g )at' % g Sat' " g *ono' + mg &holesterol' ( g &arbohydrates' , g Protein' % g )iber' ( mg Sodium' " $ mg Potassium $-% &arbohydrate Serving !c"anges: $ vegetable, $ high-fat meat

Tips & Notes

To oil a grill rack: -il a folded paper to#el, hold it #ith tongs and ru! it over the rack% .(o not use cooking spray on a hot grill%