Serves 6 / These taste like a bread-free bruschetta. Serving tip: As an appetizer, slice into squares for easier eating.
2/3 cup chopped fresh tomatoes
1/4 cup shredded part-skim mozzarella cheese
2 teaspoons olive oil, divided
1 teaspoon finely chopped fresh oregano
1/4 teaspoon ground black pepper
2 cloves garlic, crushed
3 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
6 portobello mushrooms (5–6 inches in diameter), stems and gills removed
1 tablespoon chopped fresh parsley or basil
1. Preheat grill to medium. In a small bowl, combine tomatoes, mozzarella, 1 teaspoon olive oil, oregano, pepper, and garlic. In a second small bowl, whisk remaining olive oil, lemon juice, and vinegar. Using a pastry brush, brush oil-lemon juice mixture on both sides of mushroom caps. Grill, stemside down, for 5 minutes or until soft. Spoon tomato mixture into each cap, replace on grill, cover, and grill 3 minutes more, or until cheese melts. Sprinkle with fresh parsley or basil. Salt to taste and serve hot.
PER SERVING: 68 cal, 33% fat cal, 3g fat, 1g sat fat, 3mg chol, 4g protein, 8g carb, 2g fiber, 34mg sodium