Grilled Stuffed Portobello Mushroom

1 cup chopped tomato
½ cup shredded part-skim mozzarella cheese

1 teaspoon olive oil, divided
½ teaspoon finely chopped fresh rosemary
¼ teaspoon black pepper
1 garlic clove, minced
4 (5-inch) Portobello mushroom caps
2 tablespoons lemon juice
2 teaspoons low-sodium soy sauce
1 teaspoon Worcestershire sauce
Cooking spray
Parmesan Cheese

Prepare grill. Combine tomato, cheese, ½ teaspoon oil, rosemary, pepper, and garlic in a small bowl. Remove gills from the undersides of mushroom caps using a spoon, and discard. Also remove mushroom stems and discard.

Combine remaining ½ teaspoon oil, lemon juice, soy sauce, and Worcestershire sauce in a small bowl; 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 on each side or until soft.

Spoon ¼ cup tomato mixture into each mushroom cap. Cover and grill 3 minutes or until cheese is melted. Top with Parmesan, if desired.