Grilled Stuffed Portobello Mushrooms

2/3 cup fresh tomatoes, chopped
1 teaspoon olive oil
1/8 teaspoon dried rosemary
1/8 teaspoon ground black pepper
1 garlic clove, crushed
4 (5-6" diameter) portobello mushroom caps
2 tablespoons fresh lemon juice
1 teaspoons low-sodium soy sauce
2 teaspoons fresh cilantro, chopped

1. Prepare the grill.

2. In a small bowl, combine tomatoes, 1/2 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, chop up the stems, discard the gills.

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

5. Grill the caps, stem side down first for 5 minutes on each side or until soft.

6. Spoon 1/4 cup of the tomato mixture into each cap, cover and grill for about 3 minutes

7. Garnish with cilantro.

Serves 3

Number of Servings: 3

Recipe submitted by SparkPeople user YEMICK.