Grilled Portabello Mushrooms

Judy Nesmith, Siobhan, Texas

• 6–8 lg. Portabello mushrooms
• 1 T. olive oil
• 1 T. soy sauce
• 2 c. fresh tomatoes, chopped
• 1 onion, chopped
• 1/4 c. fresh cilantro, chopped
• 1 tsp. fresh rosemary, chopped or 1/4 tsp. dried
• 2 cloves garlic, minced
• 1 T. fresh lemon or lime juice
• 1/4 c. Parmesan cheese, grated

Remove gills from the under sides of each mushroom. Combine olive oil and soy sauce and brush over mushrooms. Grill over medium-high heat for several minutes per side. Meanwhile combine tomatoes, onion, cilantro, rosemary, garlic, and lemon juice in a bowl and mix well. Remove mushrooms from grill and pour sauce on the under side of each mushroom and sprinkle with Parmesan cheese.

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