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Zone Diet Stuffed Mushroom Baked

Contributed by: Anonymous

 

Ingredients:
  • 1 large Portobello mushroom cap (stem removed and chopped for filling) [1/4C]
  • 1 can of chopped white mushrooms [1/4C]
  • 3/4 onion [3/4C]
  • 2 Tbsp 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) (these can be replaced with cooked chick peas)
  • 2 oz skim mozzarella cheese, shredded [2P]
  • 1/4 cup egg substitute (or 1 egg) [1P]
  • 1 tsp. olive oil [3F]

Directions:

  • Preheat the oven to 400oF.

  • In a large frying pan cook the onion, celery, peppers, and garlic till tender.

  • While the vegetables are cooking, put the Portobello cap into the oven in a suitable pan.

  • When the vegetables are cooked, add the chopped tomato and take off from the heat.

  • In a bowl, combine the vegetable mixture, lentils, half of the mozzarella cheese and egg substitute.

  • Remove Portobello cap from oven and fill with the vegetables. Return to oven.

  • Cook for approximately 15 - 20 minutes. Remove and drizzle with the olive oil, and top with remaining cheese.

  • Return it the oven and cook for an additional 5 minutes till cheese is melted and bubbly brown.

 

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