preheat over to 350 degrees or outdoor grill to medium high heat. In a medium sized bowl, combine tomatoes and mozzarella, toss with 1/2 tsp of olive oil, rosemary, black pepper, and garlic. Remove stems from mushroom caps and discard. Using a spoon, scoop out interior of mushrooms to create mushroom bowls.
In a small bowl, mix 1/2 tsp olive oil, lemon juice, and soy sauce. using a pastry brush, apply soy sauce mixture on both sides of mushroom caps.
In the Oven.
Bake mushroom caps until soft, then divide tomato and choose mixture into mushroom caps. cook an additional 2 minutes, or until cheese is melted.
On the grill.
Once warm, grill mushroom caps, starting with stem side down, 5 minutes on each side or until soft. Divide tomato and cheese mixture into each cap. Cover and grill about 2 minutes or until cheese has melted.
Garnish with cilantro. Divide into two portions and serve.
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