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Grilled Stuffed Portobello Mushrooms

Source of Recipe

Cooking Light


List of Ingredients

2/3 C chopped Plum Tomato
1/4 C (1 oz) shredded part-skim Mozzarella Cheese
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 (5") Portobello Mushroom caps
2 T fresh Lemon Juice
2 t low-sodium Soy Sauce
Cooking Spray
2 t minced fresh Parsley






Recipe

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

NUTRITIONAL INFO:
calories: 83 carbohydrates: 10.1 g cholesterol: 4 mg fat: 3.5 g sodium: 123 mg protein: 5.4 g calcium: 60 mg iron: 2.2 mg fiber: 2.5 g