Stuffed Grilled Mushrooms

Stuffed Grilled Mushrooms

2/3 cup chopped plum tomato
1/4 cup (1 ounce) shredded part-skim Kraft® mozzarella cheese
1 teaspoon olive oil, divided
1/8 teaspoon coarsely ground black pepper
1 garlic clove, crushed
4 (5-inch) portobello mushroom caps
2 tablespoons fresh lemon juice
2 teaspoons low-sodium soy sauce
Cooking spray



Prepare grill.
Combine the tomato, cheese,
1/2 teaspoon oil, pepper, in a small bowl.

Remove brown gills from the undersides of mushroom caps using a spoon, and discard gills.

Remove stems; discard.
Combine 1/2 teaspoon oil, juice, and soy sauce in a small bowl; brush over both sides of mushroom caps.
Place the mushroom caps, stem sides down
on grill rack coated with cooking spray,
and grill for 5 minutes on each side or until soft.

Spoon 1/4 cup tomato mixture into each mushroom cap.
Cover and grill 3 minutes or until cheese is melted.