1. Prepare the grill. 2. In a small bowl, combine tomatoes, mozzarella, 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 and discard. 4. In a small bowl, mix 1/2 teaspoon of the olive oil, balsamic vinegar and soy sauce. 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 and cheese mixture into each cap, cover and grill for about 3 minutes or until cheese has melted. 7. Garnish with basil.
THE 2ND TIME I MADE THIS I ADDED: THE CHOPPED STEMS, 2X ALL OF THESE ;THE LEMON JUICE, CILANTRO, SOY, GARLIC AND PEPPER. PLUS, I ADDED IN 1/2 TEASPOON OF FINELY CRUSHED RED PEPPER FLAKES. MAKES FOR A MORE FLAVORFUL MUSHROOM DISH.
I made this last night! It is awesome!! After they were finished I put the mushroom on a bed of spinach and let the spinach wilt and the juices turned into a dressing. I had if for lunch as well!!
Making this recipe made me feel more like a "chef" than I ever will be. It looked fancy, tasted great, and nobody has to know how easy it was! Thanks for the great recipe. I am going to share it with others.
These were SO flavorful and extremely beautiful too. They look like something that should be on a magazine cover! I didn't have any broccoli so I chopped some fresh spinach instead. Yummy! This dish is pretty versatle, I think it will be fun to change up the filling a little here and there.
I liked it :) Unfortunately my bf wasn't too crazy bout it though - :( What is it with men and veges??? - so instead of making it as a side dish for dinner - next time I will make it just for me for lunch :)