Grilled Stuffed Portobello Mushrooms

2/3 c. fresh tomatoes, chopped
1/4 c. shredded part-skim mozzarella cheese
1 tsp. olive oil, divided
1/2 tsp. finely chopped fresh rosemary (or 1/8 tsp. dried rosemary)
1/8 tsp. ground black pepper
1 garlic clove, crushed
4 portobello mushroom caps, 5 to 6 inches in diameter
2 tbsp. fresh lemon juice
2 tsp. low-sodium soy sauce
2 tsp. fresh cilantro, chopped

In a small bowl, combine tomatoes, mozzarella, 1/2 tsp. olive oil, rosemary, pepper, and garlic. Using a spoon, scoop out gills of mushroom caps, and remove stems and discard.

In a small bowl, mix the remaining 1/2 tsp. olive oil, lemon juice, and soy sauce. Using a pastry brush, brush soy sauce mixture on both sides of mushroom caps.

Grill caps, starting stem side down, for 5 minutes on each side or until soft. Spoon 1/4 c. tomato and cheese mixture into each cap; cover and grill for about 3 minutes or until cheese has melted. Garnish with cilantro. Makes 4 servings.

NUTRITION INFO (per serving)
Calories: 83.7
Fat: 3.7 g
Carbohydrates: 8.2 g
Protein: 6.4 g