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Grilled Stuffed Portobello Mushrooms

Serves 4

1/2 cup chopped tomatoes or canned (drained)
1/4 cup part-skin mozzarella cheese
1 tsp extra virgin olive oil
1/2 tsp chopped fresh rosemary
fresh ground black pepper (to taste)
1 clove of garlic (crushed)
4 portobello mushroom caps (5 inch)
1 tbsp fresh lemon juice
1/2 tsp fresh parsley (garnish)

Prepare grill or broiler.
Combine tomato, cheese, half teaspoon olive oil, rosemary, pepper and garlic in a small bow.
Remove brown gills from underside of mushroom caps using a spoon - discard gills.
Remove stems and discard.
Combine lemon juice and other half-teaspoon of olive oil. Brush over both sides of mushroom caps.
Place mushroom caps on grill, stem side down. Grill 5 minutes on each side.
Spoon even amounts of tomato mixture into mushroom caps. Cover and grill 3-4 minutes until cheese melts.
Serve on a slice of whole grain bread if desired.

Chef J

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