|¼||C||(1-ounce) part-skim mozzarella cheese, shredded|
|4||lg||portobello mushroom caps (5-inches each)|
|2||Tbs||fresh lemon juice|
|2||tsp||fresh parsley, minced|
Preheat oven to 400°F.
Combine tomato, cheese, olive oil, garlic, parsley, pepper and half of the balsamic vinegar (2 Tbs) in a small bowl. Remove mushroom stems, dice and add to stuffing mixture. Continue to remove gills from underside of mushroom by using the side of a spoon and scraping them out. Combine 1/2 teaspoon oil, lemon juice, and the rest of the balsamic vinegar in a small bowl; brush over both sides of mushroom caps. Place the mushroom caps, undersides facing down, in a large baking dish coated with cooking spray, and bake for 10 minutes. Flip mushrooms over and spoon 1/4 tomato mixture into each mushroom cap. Place back in oven and bake another 10 minutes until cheese is melted and mushrooms are tender.
Yield: about 4 servings