Guest guest Posted March 18, 2009 Report Share Posted March 18, 2009 yumm --- On Wed, 3/18/09, Thurston Beauchamp <thurston_beauchamp wrote: > Thurston Beauchamp <thurston_beauchamp > Tomato and Olive Stuffed Portobello Caps > gourmet-soups-stews-side_dishes-and-dinner_pies , olives-dates-and-figs-recipes > Wednesday, March 18, 2009, 4:26 PM > Tomato and Olive Stuffed Portobello Caps > > 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 > > Combine tomatoes, cheese, olives, garlic, 1 teaspoon oil, > rosemary and pepper in a small bowl. > Preheat grill to medium. > 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. > Oil a grill rack. 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. Serves 4. > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 19, 2009 Report Share Posted March 19, 2009 Yep. Just printed it. A fine dish to bring in Grilling Season! Not that it ever ends. With some grilled cauliflower, onions and chiles to accompany? On Wed, Mar 18, 2009 at 10:10 PM, judith bell <judithb wrote: > > yumm > --- On Wed, 3/18/09, Thurston Beauchamp <thurston_beauchamp > wrote: > > > Thurston Beauchamp <thurston_beauchamp > > Tomato and Olive Stuffed Portobello Caps > > gourmet-soups-stews-side_dishes-and-dinner_pies , > olives-dates-and-figs-recipes > > Wednesday, March 18, 2009, 4:26 PM > > Tomato and Olive Stuffed Portobello Caps > > > > 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 > > > > Combine tomatoes, cheese, olives, garlic, 1 teaspoon oil, > > rosemary and pepper in a small bowl. > > Preheat grill to medium. > > 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. > > Oil a grill rack. 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. Serves 4. > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 19, 2009 Report Share Posted March 19, 2009 This sounds good.I wish I had seen this before I bought all the food for my family Bar-B-Q tomarrow. Lydia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 19, 2009 Report Share Posted March 19, 2009 Let me know how you like them. This has been a favorite recipe of friends and family Thurston --- On Wed, 3/18/09, Thurston Beauchamp <thurston_beauchamp wrote: Thurston Beauchamp <thurston_beauchamp Tomato and Olive Stuffed Portobello Caps gourmet-soups-stews-side_dishes-and-dinner_pies , olives-dates-and-figs-recipes Wednesday, March 18, 2009, 4:26 PM Tomato and Olive Stuffed Portobello Caps 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 Combine tomatoes, cheese, olives, garlic, 1 teaspoon oil, rosemary and pepper in a small bowl. Preheat grill to medium. 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. Oil a grill rack. 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. Serves 4. Quote Link to comment Share on other sites More sharing options...
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