6 Portobello mushrooms
3 cups of chopped tomatoes
½ cup of chopped chives
salt and pepper to taste
1 garlic clove, crushed, sautéed
3 tablespoons fresh parsley
3 tablespoons fresh lemon juice
1 tablespoon dried rosemary
4 tablespoons soy sauce
3 tablespoons olive oil

Makes 6 servings


1. Remove the mushroom stems. Combine the garlic, 2 tablespoons of olive oil, chives, and tomatoes in a bowl. Season with pepper, salt, and rosemary. Mix the lemon juice, soy sauce, and 1 tablespoon of olive oil.

2. Brush the mushroom caps on both sides and grill on each side for 5 – 6 minutes or until soft. Spoon the tomato mix and bake for 4 – 5 minutes. Garnish with parsley.