Portobello Mushroom Melts

Recipe Ingredients

1 teaspoon	5ml	Olive oil
1 tablespoon	15ml	Balsamic vinegar
2		Garlic cloves - minced
4		Portobello mushrooms - stems, and (large)
		Gills removed
3/4 cup	109g / 3.8oz	Shredded part-skim mozzarella cheese
		= (or substitute soy cheese)
1/4 cup	36g / 1.3oz	Crumbled feta cheese
		= (if using soy cheese, omit and
		Increase soy cheese to 1 cup)
1 tablespoon	15ml	Chopped fresh thyme
		= (or 1 tspn dried thyme)
1 tablespoon	15ml	Chopped fresh rosemary
		= (or 1 tspn dried rosemary

Recipe Instructions

Preheat oven to 400 degrees. In small bowl, mix oil, vinegar and garlic. Brush mixture over mushrooms.

Lightly coat large baking dish with nonstick cooking spray. Arrange mushrooms, stem-side up, in prepared dish. Drizzle 2 tablespoons water in bottom of dish. Sprinkle mushrooms with salt and pepper to taste.

Bake mushrooms 12 minutes. Evenly sprinkle mushrooms with mozzarella, then feta, then herbs. Bake until cheese is melted and bubbly, about 3 minutes. Serve hot.

This recipe yields 4 servings.

Per Serving: 173 Cal; 13g Prot; 9g Total Fat (5 Sat. Fat); 13g Carb.; 25mg Chol; 294mg Sod.; 3g Fiber.

Source:
Vegetarian Times, November 2001

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