Stuffed Portobello with Tomato and Olives

We had stuffed portobello with goat cheese* or with spinach*. This one, we used tomatoes and olives. Maybe next, I will try tofu mixture!-Mike

Ripieno Portobello con Pomodoro e le Olive (Italian) 
Serves 3
Preheat the oven to 350F (175C)

2/3 cup (160 g) chopped organic tomatoes

1/2 cup (120 g) (dairy-free) cheese

1/4 cup (60 g) chopped Kalamata olives

1-2 tsp. (5-10 ml) minced garlic

2 tsp. (10 ml) olive oil

rosemary and black pepper to taste

3 portobello mushrooms

2 Tbs. (30 ml) organic lemon juice

2 tsp. (10 ml) soy sauce or gluten-free liquid amino

optional: organic cooked spinach

1. Mix together: tomatoes, cheese, olives, garlic, rosemary and black pepper + 1 tsp. (5 ml) oil (and optional spinach)

2. Wipe the top of the mushrooms with a towel to clean them and remove the brown gills from the undersides of the mushrooms with a spoon. The stems can stay.

3. Mix 1 tsp. (5 ml) oil, lemon juice and soy sauce/liquid amino in a small bowl.

5. Brush the mixture on both sides of the mushrooms.

6. Place the mushrooms on a baking dish, stem sides down. Bake about 15-20 minutes.

7. Remove from the oven. Fill each cap with the tomato mixture and cheese.

8. Bake stem side up for another for about 10 minutes.
9. We served it with breaded goat cheese salad*.

*with goat cheese: http://veggiefernandezs.blogspot.com/2015/12/stuffed-portobello-mushrooms.html

*with spinach: http://veggiefernandezs.blogspot.com/2014/07/portobellos-stuffed-with-spinach.html

*breaded goat cheese salad: http://veggiefernandezs.blogspot.com/2016/03/breaded-goat-cheese-salad.html