Grilled Stuffed Portobello Mushrooms Recipe

4

Ingredients

2/3 cup chopped plum tomato
1/4 cup mozzarella cheese, part skim milk
1 teaspoon olive oil, divided
1/2 teaspoon finely chopped fresh parsley, or 1/8 teaspoon dried rosemary
1/8 teaspoon pepper
1 garlic clove, crushed
4 portobello mushroom caps (5-inch)
2 tablespoons fresh lemon juice
2 teaspoons low-sodium soy sauce
2 teaspoons minced fresh parsley

Preparation

Step 1

1. Prepare grill.

2. Combine the tomato, cheese, 1/2 teaspoon oil, rosemary, pepper, and garlic in a small bowl.

3. Remove brown gills from the undersides of mushroom caps using a spoon, and discard gills. Remove stems; discard.

4. 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.

5. Spoon 1/4 cup tomato mixture into each mushroom cap. Cover and grill 3 minutes or until cheese is melted. Sprinkle with parsley.

Notes: these were excellent - much better than we'd thought they'd be, given the simplicity of the ingredients.