- 1 tbsp olive oil
- 4 portobello mushrooms (destemed and de gilled)
- 3/4 cup fat free ricotta cheese
- 1/2 shredded mozzarella
- 1 large garlic clove minced(1tsp)
- 1 med firm tomato thinly sliced
- 1 tbsp fresh tyme leaves
- 3 tbsp grated parmesan cheese
Preparation time 10mins
Cooking time 35mins
1.Place large oven proof skillet over medium heat.After about a minute,add oil and swirl to coat pan.Lay mushrooms cap side down in skillet and cook 10 minutes.Turn and cook on other side 10 minutes then turn back to cap side down.
2.Combine ricotta,mozzarella, and garlic in small bowl.Season with ground black pepper to taste.
3.Spoon about 3 tbsp of the ricotta mixture into each mushroom cap(leave in pan) spreading gently in place.
5.Arrange a few tomato slices on each mushroom and sprinkle with thyme and parmesan.Broil about 5 minutes or until tops turn golden brown.
156 calories each
7 grams fat