Ingredients

1/3 cup fresh tomatoes, chopped

1/8 cup shredded part-skim mozzarella cheese

1/2 teaspoon olive oil

1/8 teaspoon dried rosemary

1/8 teaspoon ground black pepper

1/2 garlic clove, crushed

2 (5-6" diameter) portobello mushroom caps

1 tablespoon fresh lemon juice

1 teaspoon low-sodium soy sauce

low fat cooking spray

1 teaspoon fresh cilantro, chopped

Preparation

  1. Prepare the grill.

  2. In a small bowl, combine tomatoes, mozzarella, half of the olive oil, the rosemary, pepper and garlic.

  3. Using a spoon, scoop out the gills of the mushroom caps and remove the stems and discard.

  4. In a small bowl, mix the remainders 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.

  5. Grill the caps, stem side down first for 5 minutes on each side or until soft.

  6. Spoon half of the tomato and cheese mixture into each cap, cover and grill for about 3 minutes or until cheese has melted.

  7. Garnish with cilantro.