Smothered Baked Portabello Mushroom |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Adapted from Diabetic Cooking for Seniors , published by the American Diabetes Association. large cap portabello portobella portabella mushroom, low-fat ricotta cheese, garlic powder, black pepper, cooked pasta (linguini or spaghetti or fettcuine), tomato sauce, mozzarella cheese cvt Ingredients:
160 g (2 large) portabello mushroom cap |
1/4 cup low-fat ricotta cheese |
1/2 tsp garlic powder |
1/2 tsp black pepper |
2 cups cooked spaghetti (20121)or linguini or fettucine |
1 cup tomato sauce |
1/2 cup (shredded part skim) mozzarella cheese |
Directions:
1. Heat oven to 350 degrees F. Stem mushrooms and saute in nonstick pan 2-3 minutes on each side.
2. Spoon ricotta cheese into mushroom cavity and sprinkle with garlic powder and pepper.
3. Place pasta in a shallow nonstick baking dish. Pour half the tomato sauce over pasta. Place mushroom cap side up on top of pasta. Pour remaining sauce over mushroom and sprinkle with cheese.
4. Bake 20 minutes or until cheese bubbles.
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