Grilled Stuffed Portabella Mushrooms - cooking recipe

Ingredients

2/3 cup fresh tomato, chopped
1/4 cup shredded part-skim mozzarella cheese
2 teaspoons extra virgin olive oil
1/2 teaspoon finely chopped fresh rosemary or 1/8 teaspoon dried rosemary
1/8 teaspoon ground black pepper
1 garlic clove, crushed
4 portabella mushroom caps (5-6 inches in diameter)
2 tablespoons fresh lemon juice
2 teaspoons low sodium soy sauce
low-fat cooking spray

Preparation

Prepare the grill.
In a small bowl, combine tomatoes, mozzarella, 1/2 teaspoon of the olive oil, rosemary, pepper and garlic.
Using a spoon, scoop out the gills of the mushroom caps and remove the stems and discard.
In a small bowl, mix 1/2 teaspoon of the olive oil, lemon juice and soy sauce. Using a pastry brush, brush the soy sauce mixture on both sides of the mushroom caps.
Grill the caps, stem side down first for 5 minutes on each side or until soft.
Spoon 1/4 cup of the tomato and cheese mixture into each cap, cover and grill for about 3 minutes or until cheese has melted.