Tomato-&-Olive-Stuffed Portobello Caps | hearts beat back - The Heart of New Ulm Project
Stuffed Portobello Mushrooms with tomatoes and olives for a flavorful vegetarian treat. Sign up for updates to learn more!
Ingredients
- 2/3 cup chopped plum tomatoes
- ½ cup shredded part-skim mozzarella cheese
- ¼ cup chopped Kalamata olives
- 1 teaspoon minced garlic
- 2 teaspoons extra-virgin olive oil, divided
- ½ 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
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