Baked Portobello with Ricotta
Jan 25, 2007 8:08:40 GMT -8
Post by jjg on Jan 25, 2007 8:08:40 GMT -8
Baked Portobello with Ricotta
2 large portobello mushroom cap
2 small garlic clove, minced
1/2 cup part-skim ricotta cheese
2 tomato, sliced
4 tbsps. Parmesan cheese, grated
salt and pepper to taste
Put the mushroom caps in a baking dish, with the gill side up. Sprinkle the top with the minced garlic, salt and pepper. Spread the ricotta over the top. Add a layer of sliced tomato, and sprinkle with the Parmesan.
Bake at 350 degrees for about 30 minutes, or until the topping is bubbling and starting to brown.
Makes 2 servings.
Calories 145, Carbs 6 g, Protein 12 g, Fiber 0.5 g, Fat 8 g.
Points 2.
2 large portobello mushroom cap
2 small garlic clove, minced
1/2 cup part-skim ricotta cheese
2 tomato, sliced
4 tbsps. Parmesan cheese, grated
salt and pepper to taste
Put the mushroom caps in a baking dish, with the gill side up. Sprinkle the top with the minced garlic, salt and pepper. Spread the ricotta over the top. Add a layer of sliced tomato, and sprinkle with the Parmesan.
Bake at 350 degrees for about 30 minutes, or until the topping is bubbling and starting to brown.
Makes 2 servings.
Calories 145, Carbs 6 g, Protein 12 g, Fiber 0.5 g, Fat 8 g.
Points 2.