Tomato & Olive Stuffed Portabella Caps

• 23 cup plum tomato, chopped (2-3 tomatos)
• 14 cup kalamata olive, chopped
• 12 teaspoon fresh rosemary, finely chopped or 18 teaspoon dried rosemary
• 1 teaspoon garlic, minced
• 12 cup part-skim mozzarella cheese, shredded
• 18 teaspoon fresh ground black pepper
• 2 teaspoons extra virgin olive oil, divided
• 4 portabella mushroom caps, 5 inches wide
• 2 tablespoons lemon juice
• 2 teaspoons reduced sodium soy sauce

1. In a small bowl, combine tomatos, olives, rosemary, garlic, cheese, pepper and 1 tspn oil.
2. Preheat grill to medium.
3. Discard mushroom stems.
4. Remove and discard brown gills from the underside of the caps using a spoon.
5. In another small bowl, mix the remaining 1 tspn oil, lemon juice and soy sauce.
6. Brush the mixture over both sides of the caps.
7. Oil a grill rack.
8. Place the caps on the rack, stem sides down, cover and grill until soft (~5 minutes per side).
9. Remove from grill and fill with tomato mixture.
10. Return to grill, cover, and cook until the cheese is melted (~3 minutes).
11. Serve warm.

tomato, kalamata olive, fresh rosemary, garlic, mozzarella cheese, ground black pepper, extra virgin olive oil, portabella mushroom caps, lemon juice, soy sauce

Taken from www.food.com/recipe/tomato-olive-stuffed-portabella-caps-177785 (may not work)