1 cup plum tomato, chopped
1/4 cup shredded mozzarella cheese
1 tsp olive oil
1 tbsp chopped fresh basil
1/2 tsp Italian seasoning
black pepper
1 garlic clove, crushed
4 large Portobello mushroom caps
2 tbsp lemon juice
1/2 tsp olive oil
2 tsp soy sauce
2 tsp minced parsley
cooking spray
Heat grill to medium high. Combine tomato and next six ingredients (tomato through garlic) in a small bowl. Set aside.
Remove stem and brown gills from each mushroom and discard. Combine lemon juice, oil and soy sauce and brush over both sides of mushrooms. Place mushroom caps, stem side down, on a grill coated with cooking spray. Grill for 5 minutes on each side.
Spoon 1/4 cup tomato mixture into each mushroom cap. Cover and grill for 3 minutes or until cheese melts. Sprinkle parsley on top and serve.