4 (5-inch) portabella mushroom caps
2/3 cup chopped Roma tomato
¼ cup shredded part-skim mozzarella cheese
1 teaspoon olive oil, divided
1 teaspoon sesame oil
½ teaspoon finely chopped fresh rosemary
½ teaspoon finely chopped fresh basil
1/8 teaspoon coarsely ground black pepper
1 garlic clove, crushed and chopped fine
2 tablespoons fresh lemon juice
2 teaspoons low-sodium soy sauce
2 teaspoons minced fresh parsley
Preheat your grill to medium high 350-400F.
Remove the stem and brown gills from the undersides of mushroom caps using a spoon and discard (the gills are very bitter).
Combine the tomato, cheese, ½ teaspoon olive oil, rosemary, basil, pepper and garlic in a small bowl.
In a separate bowl, combine ½ teaspoon olive oil, sesame oil, lemon juice and soy sauce; brush over both sides of mushroom caps.
Place the mushroom caps, stem sides down on grill rack coated with cooking spray and grill for 5 minutes turning to create criss-cross marks; then flip over and add tomato and cheese mixture to each mushroom dividing evenly and continue to grill with lid down for another 3 minutes or until the cheese melts.
Sprinkle with parsley.