These mushrooms are stuffed with a light yet, tasty tomato mixture and grilled. Delicious!
4 large portobello mushrooms
1 clove garlic, minced
1 cup roma tomatoes, diced
1 teaspoon olive oil
1 tbsp fresh lemon juice
2 tsp parsley, chopped
coursley ground black pepper
pinch of sea salt
balsamic vinegar, to taste.
Remove brown gills from the undersides of mushroom caps using a spoon. Remove the stem.
Combine the tomato, 1/2 teaspoon oil, salt, pepper, and garlic in a small bowl.
Combine 1/2 teaspoon oil and lemon juice in a small bowl. Brush over both sides of mushroom caps then, place the mushroom caps, stem sides down, on grill rack coated with cooking spray, and grill for 5 minutes per side or until soft.
Spoon 1/4 cup tomato mixture into each mushroom cap. Cover and grill 3 minutes. Sprinkle with parsley and serve.