Tomato and olive stuffed portobello caps (recipe)

Tomato and olive stuffed portobello caps (recipe)
Name	Tomato and olive stuffed portobello caps
Ingredients	Plum tomato • Part-skim mozzarella cheese • Kalamata olive • Garlic • Extra virgin olive oil • Fresh rosemary • Fresh ground pepper • Mushroom caps
Cooktime (in hours)	0.133333333
Preptime (in hours)	0.333333333
Totaltime (in hours)	0.466666666
Keto friendliness	Keto friendly
Calories	112.2
Fat	7.8
Protein	7.8
Carbohydrate	3.4
Fiber	0.8
Net carbohydrates	2.6
Sugar	1.4
Saturated fat	3.3
Cholesterol (mg)	18.1
Sodium	251.3
Servings	4
Reviewaggregate

Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Tomato and olive stuffed portobello caps (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.

Tomato and olive stuffed portobello caps (recipe) details
Tomato and olive stuffed portobello caps (recipe) image(external)

Recipe instructions

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 grapefruit spoon; discard gills.
4. Brush the remaining 1 teaspoon oil over both sides of the caps.
5. Oil a grill rack or grill pan. Place the caps on the rack, stem sides down, cover and grill until soft, about 3-5 minutes per side (depending on the thickness of the mushroom).
6. 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
7. )
   
   Food tags
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Tomato and olive stuffed portobello caps (recipe) details

Time:
Prep Time in Hours and Mins:28M

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