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!

Grilled Tomato and Zucchini Salad

Spring is here and it is getting warmer out. Get your grill out and make this simple grilled zucchini salad. This is a great zero point side dish.

• 2 medium zucchini
• 2 tomatoes
• cooking spray
• kosher salt
• freshly ground black pepper
• a few sprigs fresh parsley

Heat

your grill to high flame.

Wash zucchini and trim off the ends. Using a mandolin or vegetable peeler slice the zucchini lengthwise in thin slices. Lightly spray with cooking spray and season with salt and pepper, to taste. Grill the zucchini ribbons on 1 side, until lightly marked and wilted, about 1 to 2 minutes. Remove and put on a platter and let cool slightly. Cut up tomatoes in large chunks, season with salt and pepper to taste. Arrange on a platter with zucchini and garnish with parsley sprigs. Serves 6. 0pts for Weight Watchers

Find more recipes like this at Gina's Skinny Recipes! Enjoy!