We were short on time to prepare dinner tonight, so we had Ahi Tuna Burgers from Whole Foods, and found a good onion salsa recipe to garnish it (along with some wasabi mayo!), and a grilled portobello recipe as a side. We also grilled some bell peppers, green onions, and tomato. We heart grilled veggies.

Grilled Stuffed Portobello Mushrooms
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2/3 cup chopped plum tomato
1/4 cup (1 ounce) shredded part-skim mozzarella cheese
1 teaspoon olive oil, divided
1/2 teaspoon finely chopped fresh or 1/8 teaspoon dried rosemary
1/8 teaspoon coarsely ground black pepper
1 garlic clove, crushed
4 (5-inch) portobello mushroom caps
2 tablespoons fresh lemon juice
2 teaspoons low-sodium soy sauce
Cooking spray
2 teaspoons minced fresh parsley

Prepare grill.
Combine the tomato, cheese, 1/2 teaspoon oil, rosemary, pepper, and garlic in a small bowl.
Remove brown gills from the undersides of mushroom caps using a spoon, and discard gills. Remove stems; discard. Combine 1/2 teaspoon oil, juice, and soy sauce in a small bowl; 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 on each side or until soft.
Spoon 1/4 cup tomato mixture into each mushroom cap. Cover and grill 3 minutes or until cheese is melted. Sprinkle with parsley.

Serves 4

Onion Salsa
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2 cups chopped Maui onion (or other sweet onion)
1/2 cup minced scallions
1/4 cup pickled ginger, chopped
1/4 cup cilantro, chopped
2 tbsp Asian sesame oil
1 1/2 tbsp soy sauce
1 tbsp fresh lime juice

Mix all ingredients, place in bowl in refrigerator to allow flavors to mix.