1 tbsp. virgin olive oil
4 firm portobello mushrooms (4"diameter)
stems and gills removed ( leave edges of caps intact)
3/4 cup of fat free ricotta cheese
1/2 cup shredded reduced fat mozarella cheese
1 lg. clove garlicminced ( 1tsp)
1 tbsp. fresh thyme leaves
3 tbsp. grated parmesan cheese
1.PLACE large ovenproof skillet over medium heat. After about a minute,add oil and swirl to coat pan. Lay mushrooms cap-side down in skillet and cook undisturbed about 10 mmins. Turn and cook on other side. Turn over again.
COMBINE ricotta, mozzarella,and garlic in small bowl. Season with freshly ground black pepper to taste.
SPOON about 3 tablespoons of the ricotta mixture into each mushroom cap. ( leave in pan ),spreading gently into place.
Arrange a few tomato slices on each mushroom and sprinkle evenly with thyme and parmesan. Broil about 5 mins. or until tops turn brown . (watch carefully to prevent burning)
- Per serving
- 156 calories
- 12g protein
- 11g carbs
- 2 g fiber
- 7g fat
- 2.5 g sat fat
- 18 mg cholestrol
- 214 mg sodium