By Avera

  • 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

  1. 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 400º 10 minutes. Turn the caps stem side down and bake another 5 minutes.

  2. 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 400º 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.

Nutritional Facts

Makes 2 servings
Do not freeze
Per Serving
198 Calories
12g Fat
15g Protein
8g Carbohydrate
2g Dietary Fiber
6g Net Carbs

lunch parmesan mushrooms mozzarella cheese ultra-low-carb low fat baked side dish

3 replies

apanda 2009-07-30 10:03:18 -0500 Report

Another good one! I love mushrooms too Debe. I'm always on the lookout for new and easy mushroom recipes using the portabellos. Thanks Avera!