Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare the grill. in a small bowl, combine tomatoes, mozzarella, 1/2 teaspoon of the olive oil, rosemary, pepper and garlic. using a spoon, scoop out the gills of the mushroom caps and remove the stems and discard. in a small bowl, mix 1/2 teaspoon of the olive oil, lemon juice and soy sauce. using a pastry brush, brush the soy sauce mixture on both sides of the mushroom caps. grill the caps, stem side down first for 5 minutes on each side or until soft. spoon 1/4 cup of the tomato and cheese mixture into each cap, cover and grill for about 3 minutes or until cheese has melted.

Target recipe: remove thick end of mushroom stem, leaving about 1/2 inch (1 cm) attached to cap. place, smooth side up, in large, shallow glass dish. combine oil, vinegar, thyme, salt and pepper; pour over mushrooms, turning and brushing to coat evenly. let stand for 15 minutes. reserving marinade, place mushrooms, smooth side down, on greased grill over medium-high heat; close lid and cook for 5 minutes. turn and baste with marinade; cook, covered, for about 3 minutes or until mushrooms yield to the touch when pressed. arrange parmesan over top; cook, covered, for about 2 minutes or until melted.