Portabella MushroomsSubmitted by: CARRIEJL
IntroductionServes 1 (entree) or 2 (appetizer or side dish) Serves 1 (entree) or 2 (appetizer or side dish)
2 portabella mushrooms (100 gm or 3.5 oz)
2 t olive oil
1 tomato, sliced
4-5 large basil leaves, fresh
4-6 T (1/4+ c) tomato based sauce, eg leftover spaghetti/pizza sauce (I used Walnut Acres organic low sodium fat free tomato & basil pasta sauce)
1 oz (about) part skim mozzerella cheese, sliced thinly
Preheat oven to 350 degrees. Prepare small baking dish or pie plate by covering with tin foil and brushing foil with small amount olive oil. Wash and pat dry mushrooms. Trim stems as close to flush with bottom surface of mushroom cap as possible. Brush top of caps with olive oil and place cap-down in baking dish.
Place tomato slices in cap. Snip basil leaves in smaller ribbons into caps. Spoon 2-3 T tomato sauce into each cap, spreading to cover basil and tomato. Drizzle about 1 t olive oil (total) over the two caps. Bake in 350 degree oven for 10-15 minutes, uncovered. Add cheese slices and bake another 5-10 minutes or until cheese is melted and browned into a nice crust.
I cooked these in an electric countertop oven so you might need to adjust times (possibly shorter) for a regular oven.
Recipe would make a good potluck/party dish, also acceptable for vegetarians. It can be baked at home and nuked onsite with good results, or prepared up to the cheese addition and cooked further at the party.
Number of Servings: 2
Recipe submitted by SparkPeople user CARRIEJL.