For a truly wonderful indulgence, try this the next time you
have company. It's great when you crave cheese. We are partial to mushrooms, and big, glorious
portobellos can stand up to baking. Buy large, flat mushrooms.
Preparation facts
Yield: 4 servings
Ingredients
olive oil cooking spray
4 portobello mushrooms, stemmed
4 plum tomatoes, cored and thinly sliced
1 tsp dried basil
freshly ground black pepper to taste
1/2 cup shredded low-fat mozzarella or soy cheese
Directions
Preheat the oven to 375°F. Spray a shallow baking pan with olive
oil cooking spray.
Arrange the mushrooms, gill sides up, in the pan and bake for about 15
minutes. Turn the mushrooms over and cook for 15 to 20 minutes longer or until soft. Remove
from the oven and turn the mushrooms over so that gill sides face up again.
Lay the tomato slices on top of the mushrooms. Bake for 10 to 12
minutes or until the tomatoes soften.
Sprinkle the mushrooms and tomatoes with basil and pepper and top with
shredded cheese. Bake for 3 to 5 minutes longer or until the cheese melts. Serve right
away.
Nutrition Note: Nutrition calculation based on low-fat mozzarella.
* Percent Daily Values are based on a 2,000 calorie
diet.
Nutrition facts are calculated by a food expert using
nutritional values provided by the USDA for common products used as recipe ingredients. Actual
nutritional values may differ depending on the amounts or products used and can be affected by
cooking methods.
The information presented in the Food Guide is for informational purposes
only and was created by a team of US–registered dietitians and food experts. Consult
your doctor, practitioner, and/or pharmacist for any health problem and before using any
supplements, making dietary changes, or before making any changes in prescribed medications.
Information expires June 2009.
