Tomato-&-Olive-Stuffed Portobello Caps

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.
5. 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.

Tips

Per serving: 118 calories; 8 g fat (2 g saturated fat, 4 g mono unsaturated fat); 9 mg cholesterol; 7 g carbohydrates; 7 g protein; 2 g fiber; 314 mg sodium; 433 mg potassium

Nutrition Bonus: Vitamin C (25% daily value), Potassium (17% dv), Calcium (15% dv).

Exchanges: 1 vegetable, 1 high-fat meat

Contributed by: EatingWell.com

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.