jayne crayton
by nygirl
Photo Credit: eatingwell.com

Home EatingWell s Low-Calorie Seasons Winter Top Tomato-&-Olive-Stuffed Portobello CapsTomato-&-Olive-Stuffed Portobello CapsKathy Farrell-Kingsley


Ingredients

  • ⅔ 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 ⅛ teaspoon dried
  • ⅛ teaspoon freshly ground pepper
  • 4 portobello mushroom caps, 5 inches wide
  • 2 tablespoons lemon juice
  • 2 teaspoons reduced-sodium soy sauce