Portobello Parmesan
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tbsp extra virgin olive oil4 firm portobellos (4" diameter) steams and gills removed3/4 c fat free ricotta cheese1/2 c shredded reduced-fat mozzarella cheese1 lg clove garlic, minced (1tsp)1 med firm ripe tomato thinly sliced3 tbsp grated parmesan cheese
Place large ovenproff skillet over medium heat. After about a minute, add oil and swirl to coat pan. Lay mushrooms capside down in skillet and cook undistrubed about 10 minutes. Turn and cook on other side 10 minutes. turn over again.Combine ricotta, mozzarella, and garlic in small bowl, season with freshly ground black pepper to taste. spoon about 3 tbls of the ricotta mix into each mushroom cap leave in pan spreading gently into place. preheat broiler.. arrange a few tomato slices on each muchroom and sprinkle evenly with thyme and parmesan. broil about 5 minutes or until tops turn golden brown.
Number of Servings: 4
Recipe submitted by SparkPeople user AUDUMN.
Number of Servings: 4
Recipe submitted by SparkPeople user AUDUMN.
Nutritional Info Amount Per Serving
- Calories: 194.3
- Total Fat: 13.0 g
- Cholesterol: 33.7 mg
- Sodium: 263.2 mg
- Total Carbs: 5.6 g
- Dietary Fiber: 0.6 g
- Protein: 14.6 g
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