4 (5-inch) portabella mushroom caps2/3 cup chopped Roma tomato¼ cup shredded part-skim mozzarella cheese1 teaspoon olive oil, divided1 teaspoon sesame oil½ teaspoon finely chopped fresh rosemary½ teaspoon finely chopped fresh basil1/8 teaspoon coarsely ground black pepper1 garlic clove, crushed and chopped fine2 tablespoons fresh lemon juice2 teaspoons low-sodium soy sauceCooking spray2 teaspoons minced fresh parsley

Preheat your grill to medium-high 350-400F.

Remove the stem and brown gills from the undersides of mushroom caps using a spoon and discard (the gills are very bitter).

Combine the tomato, cheese, ½ teaspoon olive oil, rosemary, basil, pepper and garlic in a small bowl.

In a separate bowl, combine ½ teaspoon olive oil, sesame oil, lemon juice and soy sauce; 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 turning to create criss-cross marks; then flip over and add tomato and cheese mixture to each mushroom dividing evenly and continue to grill with lid down for another 3 minutes or until the cheese melts.

Sprinkle with parsley.