Tomato-and-Olive-Stuffed Portobello Caps

2/3  cup		Chopped plum tomatoes
1/2  cup		Shredded part-skim mozzarella cheese
50  grams		Chopped kalamata olives
1  teaspoon		Minced garlic
2  teaspoons		Extra-virgin olive oil, divided
1/2  teaspoon		Finely chopped fresh rosemary
1/8  teaspoon		Freshly ground pepper
4		Portobello mushroom caps
2  tablespoons		Lemon juice
2  teaspoons		Reduced-sodium soy sauce

Tip: For nutritional information on all the ingredients in Tomato-and-Olive-Stuffed Portobello Caps just click on each ingredient name. Then adjust the serving size for any Tomato-and-Olive-Stuffed Portobello Caps ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Combine tomatoes, cheese, olives, garlic, 1 teaspoon
oil, rosemary, and pepper in a small bowl. Preheat grill
to medium. Discard mushroom stems. Remove brown
gills from the undersides of the caps using a spoon;
discard gills. Mix the remaining 1 teaspoon oil, lemon
juice, and soy sauce in a small bowl. Brush the mixture
over both sides of the caps. Oil a grill rack. Place the
caps on the rack, stem sides down, cover, and grill
until soft, about 5 minutes per side. Remove from the
grill and fill with the tomato mixture. Return to the grill,
cover, and cook until the cheese is melted, about 3
minutes more. Serve and enjoy!