Stuffed Portobello Mushrooms

My best friend shared this recipe with me and mushrooms are one of my favorite foods!  I think we will make this tonight with some grilled fish tacos!

This recipe works well as an appetizer or impressive side dish. Portobello mushrooms are stuffed with cheese, tomatoes, and fresh herbs, then grilled to perfection.  Pair this with a grilled fish and you got yourself a healthy yet tasty meatless meal!

Yield: 4 servings (serving size: 1 mushroom)

Ingredients

• 2/3  cup  chopped organic 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  garlic clove, 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

Preparation

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.
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. Grill the mushrooms stem sides down first, so that when they're turned they'll be in the right position to be filled. If you want to plan ahead, remove the gills and stems from the mushrooms and combine the filling, then cover and chill until ready to grill.