Grilled Stuffed Portobello Mushrooms

Grilled Portobello Mushrooms from the Public Domain Cookbook—original source of recipe, public domain government resource
 * Serves: 4

Ingredients

 * ⅔ cup fresh tomatoes, chopped
 * ¼ cup shredded part-skim mozzarella cheese
 * 1 teaspoon olive oil
 * ½ teaspoon finely chopped fresh or ⅛ teaspoon dried rosemary
 * ⅛ teaspoon ground black pepper
 * 1 garlic clove, crushed
 * 4 (5-6" diameter) portobello mushroom caps
 * 2 tablespoons fresh lemon juice
 * 2 teaspoons low-sodium soy sauce
 * low-fat cooking spray
 * 2 teaspoons fresh cilantro, chopped

Directions

 * 1) Prepare the grill.
 * 2) In a small bowl, combine tomatoes, mozzarella, ½ teaspoon of the olive oil, rosemary, pepper and garlic.
 * 3) Using a spoon, scoop out the gills of the mushroom caps and remove the stems and discard.
 * 4) In a small bowl, mix ½ teaspoon of the olive oil, lemon juice and soy sauce.
 * 5) Using a pastry brush, brush the soy sauce mixture on both sides of the mushroom caps.
 * 6) Grill the caps, stem side down first for 5 minutes on each side or until soft.
 * 7) Spoon ¼ cup of the tomato and cheese mixture into each cap, cover and grill for about 3 minutes or until cheese has melted.
 * 8) Garnish with cilantro.