Sylverleaf Olive Oil
 
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Stuffed Portobellos

Serves 4

Ingredients:

  • 2 tablespoons Sylverleaf olive oil
  • 1 cup fresh tomato, chopped
  • 1/4 cup mozzarella cheese, shredded
  • 1/2 teaspoon fresh rosemary, minced
  • 1/8 teaspoon black pepper
  • 1 clove garlic, chopped
  • 4 portobello mushrooms
  • 2 tablespoons fresh squeezed lemon juice
  • 2 tablespoons soy sauce
  • 2 teaspoons fresh parsley, chopped

Steps:

  1. Preheat oven to 400°.
  2. Combine tomato, cheese, 1 tablespoon olive oil, rosemary, pepper and garlic.
  3. Scrape the gills from the mushrooms using a spoon. Discard gills.
  4. Combine 1 tablespoon olive oil, lemon juice and soy sauce, then brush over both sides of mushrooms.
  5. Place the mushrooms, stem side down, in a 13 x 9 glass pan, coated with olive oil. Cook for 5 minutes on each side.
  6. Spoon tomato mixture into each mushroom.
  7. Return to oven for 3 minutes, or until cheese melts. Sprinkle with parsley to finish.