* Grilled Stuffed Portobello Mushrooms

Ingredients

2/3 cup

chopped plum tomato

1/4 cup

(1 ounce) shredded part-skim mozzarella cheese

1 teaspoon

olive oil, divided

1/2 teaspoon

finely chopped fresh or 1/8 teaspoon dried rosemary

1/8 teaspoon

coarsely ground black pepper

1 garlic clove, crushed

4 (5-inch) portobello mushroom caps

2 tablespoons

fresh lemon juice

2 teaspoons

low-sodium soy sauce

Cooking spray
2 teaspoons

minced fresh parsley
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Preparation
Prepare grill.Combine the tomato, cheese, 1/2
teaspoon oil, rosemary, pepper, and garlic in a small bowl.Remove
brown gills from the undersides of mushroom caps using a spoon, and
discard gills. Remove stems; discard. Combine 1/2 teaspoon oil, juice,
and soy sauce in a small bowl; brush over both sides of mushroom caps.
Place the mushroom caps, stem sides down, on grill rack coated with
cooking spray, and grill for 5 minutes on each side or until soft.Spoon
1/4 cup tomato mixture into each mushroom cap. Cover and grill 3
minutes or until cheese is melted. Sprinkle with parsley.Notes:
Since the garlic isn't really cooked, the mushrooms have a strong garlic
flavor. Grill the mushrooms stem sides down first, so that when they're
turned they'll be in the right position to be filled. If you want to
plan ahead, remove the gills and stems from the mushrooms and combine
the filling, then cover and chill until ready to grill.