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: 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
• 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.

Nutrition

Per serving : 122 Calories; 8 g Fat; 2 g Sat; 4 g Mono; 9 mg Cholesterol; 8 g Carbohydrates; 7 g Protein; 2 g Fiber; 338 mg Sodium; 431 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 1 high-fat meat

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.)

Find more recipes like this at Eating Well! Enjoy!

Son of Grok Zesty Barbecue Zauce - Paleo Friendly

Ingredients:
- 1 6oz can tomato paste
- 1 to 1.5 cups of beef stock (go for low-salt!)
- 3 Cloves Garlic
- .5 of an onion
- 2 tablespoons dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon Extra Virgin Olive Oil (EVOO)
- 1 teaspoon sea salt
- 2 tablespoons chili powder

Directions:
1. Dice your onions and garlic as fine as possible. You want your BBQ sauce a little chunky but the more fine you dice these, the better the flavor will spread through the entire sauce.
2. Combine all ingredients in a sauce pan. Whether you use 1 cup or 1.5 cups of beef stock will depend on how thick you want your sauce.
3. Bring sauce to heat on stove with a low setting.
4. Cover and simmer. Stir frequently and taste regularly. The longer you simmer, the more consistent your flavor will be. I simmered for 20-30 minutes.
5. Enjoy!

Extra can be stored in refrigerator.

All you Paleo Peeps, check out Son of Grok for more caveman-friendly recipes!

Fire-Seared Antipasto Salad

Trying to impress some Summer guests? Give this one a try...

YIELD: 4 servings (serving size: about 4 ounces eggplant, 1 tomato half, 2 bell pepper halves, 1/2 zucchini, 1/4 onion, 1 ounce prosciutto, 1/4 ounce capocollo, 1/2 ounce mozzarella, 1 1/2 teaspoons basil, 1/2 teaspoon capers, 1 1/2 olives, and 1 tablespoon marinade)
COURSE: Appetizers

Ingredients

• Dressing:
• 6 tablespoons fresh lemon juice
• 3 tablespoons balsamic vinegar
• 2 teaspoons extra-virgin olive oil
• 1/4 teaspoon kosher salt
• 2 garlic cloves, minced
• Vegetables:
• 3 plum tomatoes, halved
• 2 red bell peppers, quartered and seeded
• 2 yellow bell peppers, quartered and seeded
• 2 zucchini, cut lengthwise into 1/2-inch-thick slices
• 1 red onion, cut into 1/2-inch-thick slices
• 1 (1 1/2-pound) eggplant, cut crosswise into 1/2-inch-thick slices
• Cooking spray
• Garnishes:
• 4 ounces prosciutto, thinly sliced
• 1 ounce capocollo, thinly sliced
• 2 ounces fresh mozzarella cheese, thinly sliced
• 2 tablespoons chopped fresh basil
• 2 teaspoons capers
• 6 green olives, sliced
• 1/8 teaspoon kosher salt

Preparation

1. Prepare grill to medium-high heat.
2. To prepare dressing, combine first 5 ingredients in a bowl, stirring with a whisk.
3. To prepare vegetables, brush 1/4 cup dressing evenly over tomatoes, peppers, zucchini, onion, and eggplant. Place vegetables on grill rack coated with cooking spray; grill 5 minutes on each side or until lightly charred. Arrange vegetables on platter; brush with remaining dressing. Arrange prosciutto, capocollo, and cheese on platter. Sprinkle platter with basil, capers, olives, and 1/8 teaspoon salt.

Wine note: Easy-going tannins make northern Italy's Valpolicella the go-to red wine for cured meats. Without the use of oak, Tenuta Sant'Antonio Nanfré Valpolicella 2007 ($13) lets its fruit flavors shine. The cherry flavors and earthy notes meld beautifully with the charred vegetables. —Jeffery Lindenmuth

Nutritional Information

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• Amount per serving
• Calories: 291
• Fat: 13.2g
• Saturated fat: 4.6g
• Monounsaturated fat: 5.5g
• Polyunsaturated fat: 1.6g
• Protein: 15.6g
• Carbohydrate: 32g
• Fiber: 10.1g
• Cholesterol: 36.2mg
• Iron: 2.3mg
• Sodium: 986mg
• Calcium: 147mg

Loving the Summer suggestions from Cooking Light!