STUFFED PORTABELLA MUSHROOMS

~ Take Shape For Life Lean & Green Meal Cookbook

2 lb. portabella mushroom caps
1 lb. (4 c.) shredded moderate-fat mozzarella cheese (3.6 grams of fat per oz.)
1 c. tomato, chopped
1 t. fresh rosemary, finely chopped or 1/4 t. dried rosemary
4 t. lemon juice
4 t. cilantro, chopped
2 t. low-sodium soy sauce
2 t. olive oil, divided
1/4 t. pepper
2 cloves garlic, minced

Preheat oven to 350 degrees or grill to medium-high heat.  In a medium-sized bowl, combine tomatoes and mozzarella; toss with 1 teaspoon of olive oil, rosemary, pepper, and garlic.  Set aside.

Remove stems from mushroom caps and discard.  Using a spoon, scoop out inside of mushrooms to create mushroom bowls.

In a small bowl, mix 1 teaspoon of olive oil, lemon juice, and soy sauce.  Using a pastry brush, apply soy sauce mixture to both sides of mushroom caps. 

OVEN - Bake mushroom caps until soft, then divide tomato and cheese mixture into caps.  Cook an additional two minutes or until cheese is melted.

GRILL - Once warm, grill mushroom caps, starting with stem-side down, five minutes on each side or until soft.  Divide tomato and cheese mixture into each cap.  Cover and grill about two minutes or until cheese is melted. 

Garnish with cilantro and serve.  Makes four servings.