Guest guest Posted March 18, 2009 Report 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
Guest guest Posted March 19, 2009 Report 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
Guest guest Posted March 19, 2009 Report 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
Guest guest Posted March 19, 2009 Report 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
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