This is a SUPER easy, quick meal to make for lunch or dinner. I literally ran home over a break during class, did about 5 minutes of prep and ate a delicious (and healthy!) lunch less than 20 minutes later. Awesome!
Ingredients
1 Portobello mushroom cap
2-3 Tbl Spaghetti sauce, whatever you have on hand (I used a traditional tomato basil)
A good sprinkle of shredded mozzarella cheese
(I also added a little sprinkle of a parm mix I had on hand)
Directions
Lightly wipe down the mushroom cap with a damp napkin. Trip out the stem.
Oven to broil.
Place upside down mushroom cap (stem portion up) on baking sheet. Spoon in spaghetti sauce, and top with choice of cheese.
Broil for abut 10 minutes, or until the cheese is nice and bubbly and you're confident that the mushroom is cooked throughout.
Nutrition
This recipe is for 1 serving.
Est WW points: 3
Calories: 120
Fat: 5.3g
Sodium: 274
Carbs: 4.5 g
Fiber: 1.2 g
Sugar: 3.1 g
Protein: 8.5 g
Notes:
If you happen to have a little oregano or basil laying around dont be scared to cut it up and toss right on top. This dish makes an excellent lunch, especially when paired with a nice crusty bread and a little olive oil!
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