Mozzarella Portobellos (American Heart Association) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Portobello mushrooms serve as edible plates on which you stack mouthwatering vegetables and gooey mozzarella cheese (try smoked). This recipe is thanks to the American Heart Association. Ingredients:
4 portabella mushrooms, about 3 . 5 ounces each, stems removed |
1 medium zucchini, thinly sliced |
1 green bell pepper, chopped |
1 medium onion, chopped, yell preferred |
2 teaspoons dried basil |
8 ounces tomato sauce, with out salt |
1/2 teaspoon sugar |
1/4 teaspoon salt |
1/8 teaspoon crushed red pepper flakes |
2/3 cup shredded part-skim mozzarella cheese or 2/3 cup smoked mozzarella cheese |
2 teaspoons parmesan cheese, shredded |
Directions:
1. Preheat the oven to 400*F. Lightly spray a nonstick baking sheet with vegetable oil spray. Lightly spray both sides of the mushrooms with vegetable oil spray; place with the stem side up on the baking sheet.
2. Bake for 12 minutes, or until fork tender. Set aside.
3. Meanwhile, heat a large nonstick skillet over medium-high heat. Remove from heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame). Cook the zucchini, bell peppers, onion, and basil for 5 minutes, or until the zucchini is tender. Stir in the tomato sauce, sugar, salt, and red pepper flakes; cook for 4 minutes, or until thickened, stirring frequently.
4. Spoon 1/2 cup zucchini mixture over each mushroom; top with the mozzarella cheese.
5. Bake for 5 minutes, or until the mozzarella has melted. Remove frome oven. Sprinkle with the Parmesan.
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