Grilled and Stuffed Portobello Mushrooms

[Guest guest]

Try these on top of wholesome rustic bread.

 

Grilled and Stuffed Portobello Mushrooms

 

2/3 cup fresh tomatoes, chopped

1/4 cup shredded part-skim mozzarella cheese

1 teaspoon olive oil

1/2 teaspoon finely chopped fresh rosemary or 1/8

teaspoon dried rosemary

1/8 teaspoon ground black pepper

1 garlic clove, crushed

4 5 to 6 " diameter portobello mushroom caps

2 tablespoons fresh lemon juice

2 teaspoons low-sodium soy sauce

cooking spray

2 teaspoons fresh cilantro, chopped

 

Prepare the grill.

In a small bowl, combine tomatoes, mozzarella, 1/2

teaspoon of the olive oil, rosemary, pepper and

garlic.

Using a spoon, scoop out the gills of the mushroom

caps and remove the stems and discard.

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.

Grill the caps, stem side down first for 5 minutes on

each side or until soft.

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.

Garnish with cilantro. Serves 4.

 

 

 

 

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