INGREDIENTS
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2/3 cup chopped plum tomato
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1/4 cup (1 ounce) shredded part-skim mozzarella cheese
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1 teaspoon olive oil, divided
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1/2 teaspoon finely chopped fresh or 1/8 teaspoon dried rosemary
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1/8 teaspoon coarsely ground black pepper
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1 garlic clove, crushed
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4 (5-inch) portobello mushroom caps
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2 tablespoons fresh lemon juice
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2 teaspoons low-sodium soy sauce
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Cooking spray
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2 teaspoons minced fresh parsley