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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
Details
Servings 4
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.
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