Grilled Stuffed Portobello Mushrooms

Since the garlic isn't really cooked, the mushrooms, which work as an appetizer or side, 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.

Yield: 4 servings (serving size: 1 mushroom)

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 juice
• 2  teaspoons  low-sodium soy sauce
• Cooking spray
• 2  teaspoons  minced fresh parsley

Preparation

Prepare grill.

Combine the tomato, cheese, 1/2 teaspoon oil, rosemary, pepper, and garlic in a small bowl.

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.

Nutritional Information

Calories:

83 (38% from fat)

Fat:

3.5g (sat 1g,mono 1.2g,poly 0.4g)

Protein:

5.4g

Carbohydrate:

10.1g

Fiber:

2.5g

Cholesterol:

4mg

Iron:

2.2mg

Sodium:

123mg

Calcium:

60mg