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Grilled And Stuffed Portobello Mushrooms

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4 (5-inch) portobello mushroom caps

2/3 cup chopped plum tomatoes

1/4 cup shredded mozzarella cheese

1 tsp olive oil, divided

1/2 tsp finely chopped fresh (or a less dried) rosemary

1/8 tsp coarsely ground black pepper

2 tsp low-sodium soy sauce

cooking spray

2 tsp minced fresh or dried parsley

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