Tomato and Olive Stuffed Portobellos

Ingredients

• ⅔ C Chopped Plum Tomatoes
• ½ C Shredded Part-Skim Mozzarella Cheese
• ¼ C Chopped Kalamata Olives
• 1 t Minced garlic
• 2 t Extra Virgin Olive Oil, divided
• ½ t Finely Chopped Fresh Rosemary (or 1/4 t dried)
• ⅛ t Freshly Ground Black Pepper
• 4 Portobello Mushroom Caps, 5 inches wide
• 2 T Lemon Juice
• 2 t Reduced Sodium Soy Sauce

Instructions

1. 1 Combine Tomatoes, Cheese, Olives, Garlic, 1: Combine Tomatoes, Cheese, Olives, Garlic, 1 teaspoon Oil, Rosemary and Pepper in a small bowl.
2. 2 Preheat Grill To Medium: Preheat grill to medium.
3. 3 Discard Mushroom Stems: Discard Mushroom stems. Remove brown gills from the undersides of the caps using a spoon; discard gills. Mix the remaining 1 teaspoon Oil, Lemon Juice and Soy Sauce in a small bowl. Brush the mixture over both sides of the caps.
4. 4 Oil A Grill Rack (See Tip): Oil a grill rack (see Tip). Place the caps on the rack, stem sides down, cover and grill until soft, about 5 minutes per side. Remove from the grill and fill with the Tomato mixture. Return to the grill, cover, and cook until the cheese is melted, about 3 minutes more.