Ingredients
Units
Scale
- 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 rosemary (I doubled this to 1 tsp.)
- 1/8 teaspoon coarsely ground black pepper
- 1 garlic clove, crushed (I doubled this to 2 large garlic cloves as usual)
- 4 (5-inch) portobello mushroom caps
- 2 tablespoons fresh lemon juice
- 2 teaspoons low-sodium soy sauce
- Cooking spray
- 2 teaspoons minced fresh Italian parsley
Instructions
- 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 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 coated with cooking spray, and grill for 5 minutes on each side or until soft.
- Grill the mushrooms stem sides down first, so that when they’re turned they’ll be in the right position to be filled.
- Spoon 1/4 cup tomato mixture into each mushroom cap.
- Cover and grill 3 minutes or until cheese is melted.
- Sprinkle with parsley.
Notes
- Since the garlic isn’t really cooked, the mushrooms have a strong garlic flavor.
