Grilled Stuffed Portobellos

Grilled Stuffed Portobellos

If you're looking for an easy crowd-pleaser, grilled portobello mushrooms are the way to go. These giant portobello mushrooms are stuffed with some incredibly tasty ingredients like cheese, tomatoes, and fresh herbs, and are then grilled to absolute perfection. This recipe works well as an appetizer or even as an impressive side dish. In the store, look for portobello mushrooms that have a clean exterior and aren't bruised on the caps. Also, because you're stuffing them, look for mushrooms with small stems that will be easier to remove. If you aren't crazy about mozzarella, feel free to use another type of cheese, such as Parmesan, insteads:
Ingredients
2/3 cup chopped plum tomato

1/4 cup (1 ounce) shredded part-skim mozzarella cheese
1 teaspoon olive oil, divided
1/2 teaspoon finely chopped fresh or 1/8 teaspoon dried rosemary
1/8 teaspoon coarsely ground black pepper
1 garlic clove, crushed
4 (5-inch) portobello mushroom caps
2 tablespoons fresh lemon juice2
2 teaspoons low-sodium soy sauce
Cooking spray
2 teaspoons minced fresh parsley

Directions:
Remove brown gills from the undersides of mushroom caps using a spoon, and discard gills. Remove stems; discard. 

Combine 1/2 teaspoon oil, juice, and soy sauce in a small bowl; brush over both sides of mushroom caps. 

Place the mushroom caps, stem sides down, on grill rack coated with cooking spray, and grill for 5 minutes on each side or until soft.

Spoon 1/4 cup tomato mixture into each mushroom cap. Cover and grill 3 minutes or until cheese is melted. Sprinkle with parsley.

Notes: Since the garlic isn't really cooked, the mushrooms have a strong garlic flavor. Grill the mushrooms stem sides down first, so that when they're turned they'll be in the right position to be filled. If you want to plan ahead, remove the gills and stems from the mushrooms and combine the filling, then cover and chill until ready to grill.