| Ingredients: |  |
| |
 |
2/3
cup fresh tomatoes, chopped |
|
1/4
cup shredded part-skim mozzarella cheese |
|
|
|
1/2
teaspoon finely chopped fresh or 1/8 teaspoon dried rosemary |
|
1/8 teaspoon
ground black pepper |
|
|
|
4
(5-6" diameter) portobello mushroom caps |
|
2
tablespoons fresh lemon juice |
|
2
teaspoons low-sodium soy sauce |
|
|
|
2 teaspoons
fresh cilantro, chopped
|
| Directions: |
| |
| 1. |
Prepare
the grill. |
| 2. |
In a small
bowl, combine tomatoes, mozzarella, 1/2 teaspoon of the olive oil, rosemary, pepper
and garlic. |
| 3. |
Using a
spoon, scoop out the gills of the mushroom caps and remove the stems and discard. |
| 4. |
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. |
| 5. |
Grill the
caps, stem side down first for 5 minutes on each side or until soft. |
| 6. |
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. |
| 7. |
Garnish
with cilantro. |
