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Preheat oven to 350 degrees. Combine TVP, tomatoes and
mozzarella; toss with 1/2 tsp of olive oil,
rosemary, black pepper and garlic. Next, remove
stems from mushrooms caps and discard. Scoop out
interior of mushrooms to create “mushroom bowls.”
In a separate small bowl mix 1/2 tsp of olive oil,
lemon juice and soy sauce. Using a pastry brush,
apply soy sauce to both sides of mushrooms. Bake
mushroom caps until soft then fill with tomato and
cheese mixture. Cook for an additional 2 minutes
until cheese is melted. Garnish with cilantro;
divide into 2 portions and serve!
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