INGREDIENTS
1 cup
tomato, chopped
1/4 cup
part-skim mozzarella cheese, shredded
1 tsp
olive oil
1
cl garlic, crushed
1 tbsp
black pepper
4
lg portobello mushroom caps ( 5 inches each)
2 tbsp
fresh lemon juice
4 tbsp
balsamic vinegar
2 tsp
fresh parsley, minced
cooking spray