Ingredients
- 2/3 cup chopped tomato (I used grape tomatoes)
- 1/4 cup (1 ounce) shredded fresh parmigiana cheese
- 1 teaspoon olive oil
- 1 teaspoon finely chopped fresh or 1/8 teaspoon dried rosemary or basil or more to taste
- 1/2 teaspoon coarsely ground black pepper
- 1 teaspoon crushed garlic
- 4 (5-inch) portobello mushroom caps
- 2 tablespoons lemon juice
- 2 teaspoons soy sauce
- 1 teaspoon olive oil
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- Combine the tomato, cheese, 1 teaspoon oil, rosemary or basil, 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 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.
