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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 153.7
  • Total Fat: 10.3 g
  • Cholesterol: 13.0 mg
  • Sodium: 364.9 mg
  • Total Carbs: 8.5 g
  • Dietary Fiber: 1.9 g
  • Protein: 8.0 g

View full nutritional breakdown of Baked Portobello Caps calories by ingredient
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Baked Portobello Caps

Submitted by: BINKSTER686

Introduction

Firstly, the spark people recipe calculater wants me to quantify 4 portobello mushroom caps into grams, I do not know exactly what this would be, so the nutrition info. may be very slightly off. Secondly, my boyfriend doesn't like goat cheese so he uses shredded cheddar or colby cheese instead which makes a very delicious substitution. Thirdly, I use either a low sugar spaghetti sauce or make my own, but this was not an option when I was entering the ingredients, so either of these changes could alter the nutritional info. This recipe also is part of phase 1 south beach diet. Firstly, the spark people recipe calculater wants me to quantify 4 portobello mushroom caps into grams, I do not know exactly what this would be, so the nutrition info. may be very slightly off. Secondly, my boyfriend doesn't like goat cheese so he uses shredded cheddar or colby cheese instead which makes a very delicious substitution. Thirdly, I use either a low sugar spaghetti sauce or make my own, but this was not an option when I was entering the ingredients, so either of these changes could alter the nutritional info. This recipe also is part of phase 1 south beach diet.
Number of Servings: 4

Ingredients

    1 cup Tomato Sauce (I make my own- see recipe South Beach Tomato Sauce)
    4 large portobello mushroom caps
    1 package(4 ounces) reduced-fat goat cheese, cut into 4 pieces
    2 tablespoons pine nuts, finely chopped
    1 tablespoon chopped fresh basil

Directions

Preheat the oven to 375 F
Spread the tomato sauce in the bottom of a 9X9 baking dish.
Arrange the mushroom caps, gill side up, on top of the tomato sauce.
Place a piece of goat cheese on each mushroom.
Sprinkle each mushroom evenly with pine nuts.
Bake for 30 min. or until hot and bubbly.
Top with the chopped basil.

Number of Servings: 4

Recipe submitted by SparkPeople user BINKSTER686.






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Member Ratings For This Recipe

  • Loved this recipe! I just made one mushroom and split it with my husband. So easy, but delicious. I used slivered almonds instead of pricey pine nuts and cheddar instead of goat cheese. I spooned the tomato sauce on top just before serving. Will definitely make this recipe again - 2/15/11

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  • I used 8 oz of portobello mushrooms (about 227 gms), 1c of Paul newmans' marinara sauce and 2/3 cup part skim mozzarella. Delicious! - 2/5/09

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