Stuffed Portobello Mushrooms

By ceyana

Ingredients

• 2/3 c chopped plum tomato
• 1/4 c shredded mozzarella cheese
• 1 tsp olive oil, divided
• 1/2 tsp finely chopped fresh
• 1/8 tsp coarsely ground black pepper
• 1 garlic clove, crushed
• 4 portobello mushroom caps
• 2 TBSP fresh lemon juice
• 2 tsp low-sodium soy sauce
• 2 tsp minced fresh parsley
• Cooking spray

Preparation

Step 1

Prepare grill by spraying grates with cooking spray and heating to med heat.

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, 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.