Shelly's Recipe

GRILLED STUFFED PORTOBELLO MUSHROOMS

Category: Mushrooms

2/3 cup fresh tomatoes, chopped
1/4 cup shredded part-skim mozzarella cheese
1 teaspoon olive oil
1/2 teaspoon finely chopped fresh rosemary (or 1/8 teaspoon dried rosemary)
1/8 teaspoon ground black pepper
1 garlic clove, crushed
4 (5-6 inch diameter) portobello mushroom caps
2 tablespoons fresh lemon juice
2 teaspoons low-sodium soy sauce
Low fat cooking spray
2 teaspoons fresh cilantro, chopped

Prepare the grill.

In a small bowl, combine tomatoes, mozzarella, 1/2 teaspoon of the olive oil, rosemary, pepper and garlic. Using a spoon, scoop out the gills of the mushroom caps and remove the stems and discard.

In a small bowl, mix 1/2 teaspoon of the olive oil, lemon juice and soy sauce. Using a pastry brush, brush the soy sauce mixture on both sides of the mushroom caps.

Grill the caps, stem side down first for 5 minutes on each side or until soft.

Spoon 1/4 cup of the tomato and cheese mixture into each cap, cover and grill for about 3 minutes or until cheese has melted. Garnish with cilantro. Serves 4.