Grilled Stuffed Portabellas

• 23 cup chopped roma tomato
• 1 ounce part-skim mozzarella cheese, shredded
• 1 teaspoon olive oil
• 12 teaspoon finely chopped fresh rosemary
• 18 teaspoon black pepper, freshly ground
• 1 garlic clove, crushed
• 4 portabella mushroom caps, each about 5-inches around
• 2 tablespoons fresh lemon juice
• 2 teaspoons low sodium soy sauce
• 2 teaspoons minced fresh parsley
• cooking spray

1. Preheat grill to medium.
2. In a small bowl, combine tomato, cheese, 1/2 teaspoon oil, rosemary, pepper and garlic.
3. Remove stems and brown gills from mushrooms.
4. Combine 1/2 teaspoon oil, lemon juice and soy sauce in a small bowl.
5. Brush both sides of mushrooms caps with this mixture.
6. Place caps on grill stem sides down.
7. Grill for about 5 minutes, turn and grill 5 minutes more until soft.
8. Place 1/4 cup of the tomato mixture in each cap.
9. Close lid on grill and cook for about 3 minutes until cheese melts.
10. Note: I like to use the new Sargento shredded cheeses.
11. The mozzarella with sun-dried tomatoes and basil is delicious with these mushrooms.
12. Sprinkle with parsley before serving.

roma tomato, mozzarella cheese, olive oil, fresh rosemary, black pepper, garlic, portabella mushroom caps, lemon juice, soy sauce, parsley, cooking spray

Taken from www.food.com/recipe/grilled-stuffed-portabellas-129690 (may not work)