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Ingredientes
- 1 tsp extra virgin olive oil
- 1 Tbsp. balsamic vinegar
- 2 x garlic cloves chopped
- 4 lrg portobello mushrooms stems, and
- Â Â gills removed
- 3/4 c. shredded part-skim mozzarella cheese
- Â Â (or possibly substitute soy cheese)
- 1/4 c. crumbled feta cheese
- Â Â (if using soy cheese, omit and increase soy cheese to 1 c.)
- 1 Tbsp. minced fresh thyme
- Â Â (or possibly 1 tspn dry thyme)
- 1 Tbsp. minced fresh rosemary
- Â Â (or possibly 1 tspn dry rosemary
Direcciones
- Preheat oven to 400 degrees. In small bowl, mix oil, vinegar and garlic. Brush mix over mushrooms.
- Lightly coat large baking dish with nonstick cooking spray. Arrange mushrooms, stem-side up, in prepared dish. Drizzle 2 Tbsp. water in bottom of dish. Sprinkle mushrooms with salt and pepper to taste.
- Bake mushrooms 12 min. Proportionately sprinkle mushrooms with mozzarella, then feta, then herbs. Bake till cheese is melted and bubbly, about 3 min. Serve warm.
- This recipe yields 4 servings.
- Comments: Serve with steamed basmati rice and a sliced tomato and basil salad, lightly drizzled with extra virgin olive oil.
- Description: "Rich and meaty, this recipe is a guaranteed crowd-pleaser."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 17g | |
| Recipe makes 4 servings | |
| Calories 43 | |
| Calories from Fat 29 | 67% |
| Total Fat 3.26g | 4% |
| Saturated Fat 1.62g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 106mg | 4% |
| Potassium 26mg | 1% |
| Total Carbs 2.12g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.99g | 1% |
| Protein 1.5g | 2% |
