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Science Healthnotes

Cheese-Topped Baked Portobello Mushrooms

From The Pump Energy Food
See other recipes from this cookbook >

For a truly wonderful indulgence, try this the next time you have company. It's great when you crave cheese. We are partial to mushrooms, and big, glorious portobellos can stand up to baking. Buy large, flat mushrooms.

Preparation facts

Yield: 4 servings

Ingredients

olive oil cooking spray

4 portobello mushrooms, stemmed

4 plum tomatoes, cored and thinly sliced

1 tsp dried basil

freshly ground black pepper to taste

1/2 cup shredded low-fat mozzarella or soy cheese

Directions

Preheat the oven to 375°F. Spray a shallow baking pan with olive oil cooking spray.

Arrange the mushrooms, gill sides up, in the pan and bake for about 15 minutes. Turn the mushrooms over and cook for 15 to 20 minutes longer or until soft. Remove from the oven and turn the mushrooms over so that gill sides face up again.

Lay the tomato slices on top of the mushrooms. Bake for 10 to 12 minutes or until the tomatoes soften.

Sprinkle the mushrooms and tomatoes with basil and pepper and top with shredded cheese. Bake for 3 to 5 minutes longer or until the cheese melts. Serve right away.

Nutrition Note: Nutrition calculation based on low-fat mozzarella.

Recipe courtesy of The Pump Energy Food by Steve Kapelonis and Elena Kapelonis. Copyright © 2005 Steve Kapelonis and Elena Kapelonis. All Rights Reserved. Published by Hyperion. Available wherever books are sold.

Nutrition facts

Serving Size 1 serving

Calories 180

Calories from Fat 63 (35%)

% Daily Value*

11%Total Fat 7g

3%Total Carbohydrate 10g

8%Dietary Fiber 2g

38%Protein 19g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Learn more about Healthnotes, the company.

Learn more about the authors of Healthnotes.

The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.

*The information in this newsletter is for educational use only. Do not attempt to self-diagnose or treat any condition. Please consult your healthcare practitioner if you believe you may have any of the signs or symptoms discussed above before using any of the nutrients discussed.

You should also consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you have or suspect you might have a health problem.

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