Recipe courtesy of the Mushroom Council and mushroominfo.com

Ingredients:

4 portabella mushrooms

1 tbsp. olive oil

1/4 tsp. salt

1/8 tsp. pepper

2/3 cup fat-free shredded cheddar cheese

2 slices turkey bacon; crisply cooked (with nonstick spray) and crumbled

1 small tomato; seeded and chopped

1 tbsp. minced fresh chives

Directions

Directions:

Preheat oven to 450. Line a baking sheet with foil and spray lightly with cooking spray; set aside. Wipe mushrooms clean with a moist paper towel; let dry. Brush mushroom caps and edges with oil. Sprinkle stem-side with salt and pepper and place, rounded side down, on baking sheet. Divide cheese among mushroom caps and bake 10 minutes, or until cheese begins to melt and edges begin to brown. Remove baking sheet from oven and sprinkle bacon, tomato and chives over mushrooms. Return baking sheet to oven and cook an additional 5 minutes, or until cheese is melted and mushrooms are hot. If desired, cut into wedges and serve with toothpicks.

Nutritional Facts

(1 portabella: 90 calories, 5g fat, 330mg sodium, 6g carbs, 1.5g fiber, 2g sugars, 6g protein = 2 Points)

Serving Size

4