I don’t know about you, but my tomato plants are finally starting to produce lush, red tomatoes and I can’t wait until I can pick the first one. What says summer more than a fresh off-the-vine tomato? My impatience got the best of me and I picked up some organic, fresh tomatoes from the farmer’s market this weekend. They’ve been ripening on my counter for the past few days and I’ve been dreaming of how I’ll use them first. This recipe is at the top of my list!
2/3 cup chopped plum tomatoes
1/2 cup shredded mozzarella or other cheese (optional, but volume will reduce if witheld)
1/4 cup chopped Kalamata olives
1 teaspoon minced garlic
2 teaspoons extra-virgin olive oil, divided
1/2 teaspoon finely chopped fresh rosemary, or 1/8 teaspoon dried
1/8 teaspoon freshly ground pepper
4 portobello mushroom caps, 5 inches wide
2 tablespoons lemon juice
2 teaspoons soy sauce/tamari/Bragg’s Liquid Aminos/coconut aminos
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. 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.