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6 - 8 large Portabello mushrooms
1 Tbsp. olive oil
1 Tbsp. soy sauce
2 cups fresh tomatoes, chopped
1 onion, chopped
One quarter cup fresh cilantro, chopped
1 tsp. fresh rosemary, chopped or one quarter tsp. dried
2 cloves garlic, minced
1 Tbsp. fresh lemon or lime juice
One quarter cup 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.
1 Tbsp. olive oil
1 Tbsp. soy sauce
2 cups fresh tomatoes, chopped
1 onion, chopped
One quarter cup fresh cilantro, chopped
1 tsp. fresh rosemary, chopped or one quarter tsp. dried
2 cloves garlic, minced
1 Tbsp. fresh lemon or lime juice
One quarter cup 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.