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Grilled Stuffed Portabello Mushrooms

Author: Roz

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 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.