STUFFED PORTOBELLO MUSHROOM CAPS

Portobello caps make excellent mini casseroles. Here, they hold a tomato, cheese and olive stuffing that grills up to a smoky perfection. Serve them with whole-wheat couscous and a mixed green salad for an easy meal.

Servings: 4 servingsTotal Time: 40 minutesEase of Preparation: EasyHealth: Low Sodium, Healthy Weight, Diabetes Appropriate, Heart Healthy, Low Cholesterol, Low Sat Fat, Low Carb, Low Calorie

Ingredients:
Tomato-&-Olive-Stuffed Portobello Caps2/3 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

Steps:
1: Combine tomatoes, cheese, olives, garlic, 1 teaspoon oil, rosemary and pepper in a small bowl.
2: Preheat grill to medium.
3: 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.
4: Oil a grill rack (see Tip). 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.

Nutrition: (Per serving)Calories - 122Carbohydrates - 8Fat - 8Saturated Fat - 2Monounsaturated Fat - 4Protein - 7Cholesterol - 9Dietary Fiber - 2Potassium - 431Sodium - 338Nutrition Bonus - Vitamin C (25 daily value), Potassium (17 dv), Calcium (15 dv).

To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.