Grilled Stuffed portobello mushrooms

By CJKK

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.
Calories 83, 38% from fat, fat 3.5, sat 1, mono 1.2, poly.4, iron 2.2, cholesterol 4, calcium 60, carb 10.1, sodium 123, protein 5.4, fiber 2.5

Ingredients

• 2/3 cup chopped plum tomato
• 1/4 cup (1 oz) shredded part skim mozzarella chesse
• 1 t olive oil, divided
• 1/2 t finely chopped fresh or 1/8 t dried rosemary
• 1/8 t coarsely ground black pepper
• 1 garlic clove, crushed
• 4 portobello mushroom caps
• 2 T fresh lemon juice
• 2 t low sodium soy sauce
• cooking spray
• 2 t minced fresh parsley

Preparation

Step 1

Prepare grill.
Combine the tomato, cheese, 1/2 t oil, rosemary, pepper, and garlic in a small bowl.
Remove brown gills from the undersides of m uchsroom caps using a spoon, and discard gills. Remove stems, discard. combine 1/2 t oil, juice and soy cause in a small bowl; brush over bothe sides of mushroom caps. Place the mushroom caps, stem side down on grill rack coated with cooking spray and grill for 5 minutes on each side or until soft.
Spoon 1/4 cup tomoato mixture into each mushroom cap. Cover and grill 3 minutes or until cheese is melted.
Sprinkle with parsley.