Contributed by Karen Johnson
Ingredients
2 portobello mushroom caps, gills removed
2 teaspoons fresh garlic, chopped fine
1 tablespoon extra-virgin olive oil
3 teaspoons dried oregano
1 cup sun-dried tomatoes
2 ounces part-skim mozzarella cheese
1 teaspoon ground black pepper
Instructions
Preheat toaster oven to 450°F. Using a small spoon, gently remove the dark gills from the underside of the mushroom caps. Rub oil, garlic, and oregano over flat surface. Layer on sun-dried tomatoes. (If using tomatoes packed in oil, reduce amount of olive oil used per mushroom by half.) Season with pepper. Layer on cheese and bake until cheese melts and mushroom softens, about 5 minutes.
Nutritional Information:
481.31 calories
23.3 g sugar
37.29 total fat (9.28 g sat, 28.01 g mono)
30.37 mg cholesterol
40.8 g carbohydrate
25.93 g protein
9.2 g fiber
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