Grilled Stuffed Portobello Mushrooms
Grilled Stuffed Portobello Mushrooms
- 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 or 1/8 teaspoon dried rosemary
- 1/8 teaspoon coarsely ground black pepper
- garlic clove, crushed
- 4 (5-inch) portobello mushroom caps
- tablespoons fresh lemon juice
- teaspoons low-sodium soy sauce
- Cooking spray
- 2 teaspoons minced fresh parsley
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.
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