Quick appetizer, from eatingwell.com- Although it calls for grilling, I plan on baking the mushrooms on Shavuos.
2/3 C chopped plum tomatoes
1/2 C shredded part-skim mozzarella cheese
1/4 C Kalamata olives
1 t minced garlic
2 t extra-virgin olive oil, divided
1/8 t dried rosemary
1/8 t ground pepper
4 portobello mushroom caps, 5 inches wide
2 T lemon juice
2 t soy sauce
Combine first 7 ingredients in a bowl
Preheat grill to medium
Discard mushroom stems, remove brown gills using a spoon, discard gills. Mix the remaining 1 T oil, lemon juice and soy sauce in a 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.
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