Tomato Stuffed Grilled Portobello Mushrooms

1. 1

   Prepare grill.

2. 2

   While the grill heats, combine the tomato, cheese, 1/4 teaspoon of the olive oil, pepper, and garlic in a small bowl.

3. 3

   Remove the mushroom stems and carve out the brown gills from the undersides of the mushroom caps using a spoon; discard gills and stems.

4. 4

   In a small bowl, combine remaining olive oil (3/4 teaspoon), lime juice, and soy sauce, then brush over both sides of the mushroom caps.

5. 5

   Place the mushrooms on grill that has been coated with cooking spray, carved out side down.

6. 6

   Flip after 5 minutes, or when soft.

7. 7

   Now that the carved out side is face up, spoon half of the tomato mixture into each mushroom cap.

8. 8

   Grill until cheese has melted.

9. 9

   Garnish with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.