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Grilled Stuffed Portobello Mushrooms

Source: Cooking Light-6/01-pg. 166





List of Ingredients



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






Instructions



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 underside of mushroom caps using a spoon, and discar 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 side down, on grill rack coated with cooking spray, and grill for 5 minutes on each side or until soft.
   
   
4. Spoon 1/4 cup tomato mixture into each cap. Cover and grill 3 minutes or until cheese is melted. Sprinkle with parsley.
   
   
5. Yield: 4 servings (serving size: 1 mushroom). 83 cal, 3.5g fat, 5.4g pro, 10.1g carb, 4mg chol, 123mg sod.