Herbed Portobello Mushrooms With Mascarpone

• 8 large fresh portobello mushroom caps
• 1 1/2 tablespoons fresh lemon juice
• 2 garlic cloves, minced
• 1/3 cup low-sodium, fat-free chicken broth
• 1 tablespoon minced fresh basil
• 1 tablespoon minced fresh oregano
• 1/4 teaspoon freshly ground pepper
• 1/2 cup (4 ounces) mascarpone cheese
• Garnish: Fresh basil sprig

1. Coat mushrooms with vegetable cooking spray; set aside.
2. Stir together lemon juice and garlic in a small saucepan; cook over medium heat 1 to 2 minutes. Stir in broth and next 3 ingredients; bring to a boil. Remove from heat.
3. Brush mushrooms with herb mixture, applying generously to the underside.
4. Divide mascarpone into 8 portions, and roll into balls.
5. Grill mushrooms, top side up, covered with grill lid, over high heat (400u0b0 to 500u0b0) 5 to 7 minutes. Turn mushrooms, and top each with a cheese ball. Grill, covered with grill lid, 5 minutes. Garnish with basil sprig, if desired. Serve immediately.

fresh portobello mushroom caps, lemon juice, garlic, chicken broth, fresh basil, fresh oregano, freshly ground pepper, mascarpone cheese, fresh basil

Taken from www.myrecipes.com/recipe/herbed-portobello-mushrooms-with-mascarpone (may not work)