Stuffed Portabella Mushrooms

1 Complete Lean and Green - Serves 2
From the Medifast Lean & Green Meal Cookbook

Ingredients

1 lb portabella mushroom caps (4 caps)
2 cups shredded low fat mozzarella cheese
1/2 cup fresh tomato chopped
1/2 tsp fresh rosemary or 1/8 tsp dried rosemary
2 tsp fresh lemon juice
2 tsp fresh cilantro, chopped
1 tsp olive oil
1/8 tsp fresh ground pepper
1 clove garlic, minced

Directions
1.  Preheat oven to 350
2.  Combine tomatoes and mozzarella with 1/2 tsp olive oil, rosemary, pepper and garlic
3.  Remove mushroom stems and discard
4.  Scoop out interior of mushrooms to create bowls
5.  Combine remaining olive oil, lemon juice and soy sauce
6.  Brush mixture on both sides of mushroom caps
7.  Bake caps until soft (about 6 minutes) in a baking dish in the oven
8.  Remove from oven and spoon the tomato and cheese mixture into caps
9.  Cook for an additional 5 minutes or until cheese is melted

*Mushroom caps will not become firm. They actually get softer.
I attempted this recipe. Didn't like it (don't like mushrooms), but at least I did it*