Tomato And Olive Stuffed Portobello Caps

1. 1

   Combine tomatoes, cheese, olives, garlic, 1 teaspoon oil, rosemary and pepper in a small bowl.

2. 2

   Preheat grill to medium.

3. 3

   Discard mushroom stems. Remove brown gills from the undersides of the caps using a grapefruit spoon; discard gills.

4. 4

   Brush the remaining 1 teaspoon oil over both sides of the caps.

5. 5

   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).

6. 6

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.