Bruschetta Stuffed Portobello Mushrooms

Original Recipe: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=226538

My Version:

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

1. Combine the tomato, parmesan cheese, 1/2 teaspoon oil, basil, pepper, and garlic in a small bowl.

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

3. 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, in skillet coated with cooking spray, and cook for 5 minutes on medium high heat on each side or until soft.

4. Drain mushrooms if they produce a lot of liquid.

5. Spoon 1/4 cup tomato mixture into each mushroom cap. Sprinkle 1 Tbsp mozzarella on top of each mushroom cap.

6. Cover and cook 3 minutes or until cheese is melted.

Makes 4 servings - 1 mushroom per serving

Nutritional Info per Serving:
Calories: 83
Fat: 3.5
Fiber: 2.5