Stuffed Portobello Mushrooms

Try out my easy recipe for this beautiful blend of savory Portobello's stuffed with melted cheese, fresh tomatoes with hints of lime, garlic and rosemary. They're great served as an appetizer or a side dish. Enjoy!

                                                                                        Ingredients

• 3 Portobello Mushroom Caps
• 1 /2 Cup Pepper Jack Cheese ( You can choose other cheese if desired.)
• 1 Tomato Chopped Into Small Squares
• 1 Clove Garlic Minced
• Rosemary Minced
• 1/2 Lime
• 1 Tsp Salt
• 1 Tsp Black Pepper
• 1 Tsp Garlic Powder
• Chopped Parsley for garnish
• 1 Tbsp of Olive Oil

Directions
1. Preheat oven to 375 degrees F.
2. Clean mushroom caps by washing thoroughly, gently scrape off gills on the stem end of caps with a spoon. Rub mushrooms cap with olive oil, salt and pepper and lay on baking sheet stem side up.
3. In a bowl, mix cheese, tomatoes, garlic, rosemary, squeezed juice of lime, salt, pepper and garlic powder. Take mixture and place onto mushroom caps.
4. Bake in the oven for 8-10 minutes or until cheese has melted.