Grilled Stuffed Portobello Mushrooms

I made this for dinner tonight and it was fantastic! Other than the taste being great, there is only 83 calories per mushroom! I found this recipe in Cooking Light and will make it again. I served it with couscous...or you could serve it with Quinua or rice. It was inexpensive too...only about $7!!

Ingredients

2/3 Cup chopped plum tomato
1/4 Cup (1 ounce) shredded part skim mozzarella cheese
1 teaspoon olive oil, divided
1/2 finely chopped fresh or 1/8 teaspoon dried rosemary
1/8 teaspoon coarsely ground black pepper
1 garlic clove, crushed
4 (5 inch) portobello mushroom caps
2 tablespoon fresh lemon juice
2 teaspoons low sodium soy sauce
Cooking spray
2 teaspoons minced fresh basil

Directions
Prepare grill pan or grill.
Combine the tomato, cheese, 1/2 teaspoon oil, rosemary, pepper, and garlic in a small bowl.
Remove brown gills from the undersides of mushroom caps using a spoon, and discard gills. Remove stems; discard. Combine 1/2 teaspoon oil, juice, and soy sauce in a small bowl; brush over both sides of mushroom caps. Place the mushroom caps, stem sides down, on grill rack coated with cooking spray, and grill for 5 minutes on each side or until soft.
Spoon 1/4 cup tomato mixture into each mushroom cap. Cover and grill 3 minutes or until cheese is melted. Sprinkle with basil and balsamic glaze.