Portobello Mushroom Melts
30 minutes or lessRich and meaty, this recipe is a guaranteed crowd-pleaser. Meal Plan: Serve with steamed basmati rice and a sliced tomato and basil salad, lightly drizzled with olive oil.
1 tsp.olive oil
1 Tbs. balsamic vinegar
2 cloves garlic, minced
4 large portobello mushrooms, stems and gills removed
¾ cup shredded part-skim mozzarella cheese (or substitute soy cheese)
¼ cup crumbled feta cheese (if using soy cheese, omit and increase soy cheese to 1 cup)
1 Tbs. chopped fresh thyme, or 1 tsp. dried
1 Tbs. chopped fresh rosemary, or 1 tsp. dried
- Preheat oven to 400°F. In small bowl, mix oil, vinegar and garlic.Brush mixture over mushrooms.
- Lightly coat large baking dish with nonstick cooking spray. Arrange mushrooms, stem side up, in prepared dish. Drizzle 2 tablespoons water in bottom of dish. Sprinkle mushrooms with salt and pepper to taste.
- Bake mushrooms 12 minutes. Evenly sprinkle mushrooms with mozzarella, then feta, then herbs. Bake until cheese is melted and bubbly, about 3 minutes. Serve hot.