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Ingredients:

1 cup South Beach Tomato Sauce or low-sugar spaghetti sauce
4 large portobello mushroom caps
1 package goat cheese (recipe calls for reduced fat, I use whatever I have on hand usually goat cheese w/ pesto)
2 tablespoons pine nuts, finely chopped
1 tablespoon chopped fresh basil

Preheat over to 375.

Spread sauce in the bottom of 9x9 baking dish. Arrange the mushroom caps, gill side up, on top. Place a piece of goat cheese on each mushroom. Sprinkle evenly with pine nuts.

Bake for 30 minutes or until hot and bubbly. Top with chopped basil.


Calories: 190, Fat: 13, Protein: 9, Carbohydrate: 9, Fiber: 3