Grilled Stuffed Portabellas

From Cooking Light Annual Recipes 2002. These are really delicious and a great side with grilled meats if you use the smaller "mini" portobellas. They could be a meatless main if you use the larger ones. Enjoy!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2⁄3 cup  chopped roma tomato
• 1  ounce part-skim mozzarella cheese, shredded
• 1  teaspoon olive oil
• 1⁄2 teaspoon  finely chopped fresh rosemary
• 1⁄8 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

Directions

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