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Portobello Parmesan
Nb persons: 4
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TIME: 30 minutes | |
1 Tbsp | extra virgin olive oil |
4 | firm portobello mushrooms, (4" diameter), stems and gills removed (leave edges of caps intact) |
¾ c | fat-free ricotta cheese |
½ c | shredded reduced-fat mozzarella cheese |
1 lg clove | garlic, minced, (1 tsp) |
1 med | firm-ripe tomato, thinly sliced |
1 Tbsp | fresh thyme leaves |
3 Tbsp | grated Parmesan cheese |
1. PLACE large ovenproof skillet over medium eat. After about a minute, add oil and swirl to coat pan. Lay mushrooms cap-side down in skillet and cook undisturbed about 10 minutes. Turn and cook on other side 10 minutes. Turn over again.
2. COMBINE ricotta, mozzarella, and garlic in small bowl. Season with freshly ground black pepper to taste.
3. SPOON about 3 tablespoons of the ricotta mixture into each mushroom cap (leave in pan), spreading gently into place.
4. PREHEAT broiler.
5. ARRANGE a few tomato slices on each mushroom and sprinkle evenly with thyme and Parmesan. Broil about 5 minutes or until tops turn golden brown. (Watch carefully to prevent burning.)
NUTRITION (per serving) 156 cal, 12 g pro, 11 g carb, 2 g fiber, 7 g fat, 2.5 g sat fat, 18 mg chol, 214 mg sodium
Portobello mushrooms are one of the best sources of selenium, which may help protect against cancer. Adequate selenium is also required for DNA repair. (And after parmesan, we love them stuffed with chile polenta and cheese!)
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