| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Mushrooms | 2 | Servings |
INGREDIENTS
| 4 | sm | Portobello mushrooms; -about 12 ounces total |
| 1 | tb | Minced fresh parsley |
| 1 | tb | Lemon juice |
| 2 | ts | Olive oil |
| 1 | ts | Dried Italian seasoning |
| 1/4 | ts | Pepper |
| 1/4 | c | Dry white wine |
| 1 | c | Sliced zucchini; 1/4 inch |
| 1 | c | Sliced yellow squash; 1/4 |
| 1/2 | c | Sliced red onion; 1/4 inch |
| 2 | sl | Tomato; 1/4 inch thick |
| 1/4 | c | Crumbled goat cheese |
| 4 | mg; CALCIUM 136 g. |
INSTRUCTIONS
1. Remove stems; remove brown gills from the undersides of mushrooms using a spoon. 2. Combine mushroom caps and next 5 ingredients (mushrooms through pepper) in a large zip-top plastic bag; seal. Marinate 30 minutes; remove mushrooms from bag, reserving marinade. 3. Preheat oven to 425 oF. 4. Place mushrooms and wine in a shallow baking dish. Bake at 425 oF for 10 minutes or until mushrooms are soft. 5. Place zucchini, yellow squash, and onions on a baking sheet; brush with reserved marinade. Bake at 425 oF for 10 minutes or until slightly soft. 6. Place 2 mushrooms, gill sides up, on a baking sheet; divide baked vegeta bles evenly between each mushroom. Top each with a tomato slice, 2 tablesp oons cheese, and a mushroom. Bake at 425 oF for 10 minutes or until thorou ghly heated. Yield: 2 servings. CALORIES 164 (47 % from fat); FAT 8.6 g (sat 2.9 g, mono 4 g, poly 0.9 g); PROTEIN 7.8 g; CARB 18.4 g; FIBER 4.7 g; CHOL 13 mg; IRON 4.1 mg; SODIUM 17 Recipe by: Cooking Light Magazine, July 1997 Posted to MC-Recipe Digest by P&S Gruenwald <sitm@ne.infi.net> on Apr 03, 1998
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