PORTOBELLO PARMESAN
2 portobello mushroom caps
Salt and pepper, to taste
Pinch garlic powder
2 tablespoons spaghetti sauce
2 ounces mozzarella cheese, shredded, 1/2 cup
1 ounce freshly grated parmesan cheese, 1/4 cup
Fresh parsley, chopped, optional

Very gently scrape the gills off the underside of the mushroom caps with a spoon and cut off the stems to make them level with the underside of the mushrooms. Brush the mushrooms with a damp cloth to clean them. Place the caps stem side up on a foil-lined baking sheet. Bake at 400 10 minutes. Turn the caps stem side down and bake another 5 minutes.

Place the mushrooms stem side up on the same baking sheet. Sprinkle them with salt, pepper and garlic powder. Spread each with 1 tablespoon of the spaghetti sauce. Divide the mozzarella and parmesan cheeses between the mushrooms. Bake at 400 about 5-7 minutes until the cheese is melted and bubbly. Garnish with chopped parsley, if desired. Serve as a meatless main dish or as a side dish.

Makes 2 servings
Do not freeze

Per Serving: 198 Calories; 12g Fat; 15g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs

This is based on a recipe by Giada De Laurentiis. She grilled her mushrooms and baked this more like a casserole with a lot more sauce. Since the sauce has so many carbs, I cut it back to just 1 tablespoon per mushroom and it was plenty. It's the cheese that's important here and there's plenty of it.


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