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!

Great Superbowl Option with Southwestern Paleo Sliders



Slider on Portobello and Slider on Lettuce

You can still WOW the crowd with these healthy sliders! The secret ingredient is a Chorizo sausage (wheat-free, dairy-free). Serve them up 2 ways – 1 on a roasted Portobello cap, and the other on a lettuce leaf.  Sauté some mushrooms, red peppers and onions in olive oil to put on top.  These also taste amazing with guacamole. 

Ingredients (makes 12 mini burgers)
- 1 lb of lean ground meat (I used Venison – choose something lean)
- 1 Chorizo Sausage (wheat-free, dairy-free) You could probably use some bacon to substitute or omit completely.
-  1/4 onion – minced
- 1 jalapeno – minced/finely chopped
-  2 tsp minced garlic
- 1 tsp Dijon mustard
- 1 tsp paprika
- 1 tsp cumin
- 1/4 tsp cayenne pepper
- 1/4 tsp chili powder
- 1/4 tsp pureed chipotle pepper (optional)
- 1 egg
- 6 Tbsp olive oil (for the skillet)
- 1 Head of iceberg lettuce – leaves separated and washed in cold water

Directions

1. In a large bowl, remove the chorizo from its casing.  Add all other ingredients (except olive oil) and mix together well – use your hands.
2. Take small handfuls of the meat and shape into 12 mini burgers.  Set aside on a piece of wax paper or plate for frying.
3. In a skillet, heat 2 Tbsp of the olive oil and once heated, put 4 burgers in the skillet and cook for 3 minutes per side (or until cooked through).  Repeat with 2 other batches.  If you have a large skillet, then do more at once!
4. Serve on lettuce or roasted portabello cap with yer fixins!
5. Enjoy!

Frying away...mmmmm

Roasted Portobello (roast at 400 in oven for about 20-25 min)



 

Adapted From cosmopolitanprimalgirl.wordpress.com