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Zone Diet
Overstuffed Portobello Mushroom Bake
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Contributed
by:
Carlee W.
Ingredients:
- 1
large Portobello mushroom cap (stem removed and chopped for filling)
[1/4C]
- 1 c.
chopped white mushrooms [1/4C]
- 3/4
Vidalia onion [3/4C]
- 2Tbsp
chopped celery
- 1/4
cup red peppers
- 1
clove garlic, chopped
- 1
Tomato, chopped [1/2 C]
- 1/4
cup red lentils (already cooked and mashed) [1C]
- 2 oz
skim mozzarella cheese, shredded [2P]
- 1/4
cup egg substitute (or 1 egg) [1P]
- 1
tsp. olive oil [3F]
Directions:
-
Preheat oven to 400 degrees.
-
If Portobello is very thick, cut out a bowl of mushroom
"meat" and chop and add to mixture.
-
Spray large fry pan with non-stick spray. Add chopped
onion, celery, peppers, and garlic. Cook till tender.
-
While chopped veggies are cooking, put Portobello cap
into non-stick sprayed pan into the oven to start the
cooking process. When veggies are tender, add the
chopped tomato and remove from heat.
-
In medium bowl, combine, vegetable mixture, lentils,
half (1oz) of the mozzarella cheese and egg substitute.
Remove cap from oven. Fill cap with filling. Mixture
will overflow.
-
Return to oven. Cook for approximately 15 minutes.
Remove from oven.
-
Drizzle with the olive oil and top with remaining
cheese.
-
Cook an additional 5 minutes till cheese is melted and
bubbly brown.
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