Recipe: Grilled Stuffed Portobello Mushrooms (using sun dried tomatoes and goat cheese)

GRILLED STUFFED PORTOBELLO MUSHROOMS

2/3 cup marinated sun-dried tomatoes, drained, chopped
1/4 cup soft goat cheese
1 teaspoon olive oil, divided use
1/2 teaspoon chopped rosemary
1/8 teaspoon ground black pepper
1 garlic clove, minced
4 portobello mushroom caps, 5 to 6 inches in diameter
2 tablespoons fresh lemon juice
2 teaspoons low-sodium soy sauce
2 teaspoons chopped fresh cilantro or Italian parsley for garnish

Prepare grill.

In small bowl, combine tomatoes, goat cheese, 1/2 teaspoon olive oil, rosemary, pepper and garlic. Stir to combine well.

Remove mushroom stems. Using spoon, scoop out dark gills and discard.

In small bowl, mix remaining 1/2 teaspoon olive oil, lemon juice and soy sauce. Using pastry brush, brush soy mixture on both sides of mushroom caps.

Grill caps stem-side down about 5 minutes. Turn and grill until soft, about 5 more minutes. Spoon 1/4 cup cheese mixture into each cap, cover and grill about 3 minutes or until cheese melts. Garnish.

Source: Melissa's Great Book of Produce: Everything You Need to Know about Fresh Fruits and Vegetables by Cathy Thomas and Nick Koon