Tomato-&-Olive-Stuffed Portobello Caps | Just A Pinch Recipes
Combine olive oil, rosemary, garlic powder, soy sauce, lemon Juice and pepper in a small bowl. Mix. Discard mushroom stems. Remove brown gills from the undersides of the caps...
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Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Spoon
Ingredients
- 4 plum tomatoes sliced
- 1/2 cup(s) mozzarella cheese
- 1/4 cup(s) kalamata (greek) olives
- 1/4 teaspoon(s) garlic powder
- 2 teaspoon(s) olive oil
- 1/2 teaspoon(s) rosemary, dried
- - pepper
- 4 large portobello mushroom caps
- 2 tablespoon(s) lemon juice
- 2 teaspoon(s) soy sauce
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