Grilled Stuffed Portobello Mushroom

Mushrooms are an excellent source of potassium and are rich in niacin, riboflavin and selenium. All essential in aiding in the help of preventing cancers. One serving provides us with 20 to 40 percent of the daily value of copper, a mineral that has cardio protective properties.
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.


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