Portobello and goat cheese
- 8 ounces of spaghetti sauce
- 4 large Portobello mushrooms (about 4 inches across)
- 4 ounces of crumbled goat cheese
- 2 tablespoons of pine nuts
- 1 teaspoon of oregano
Preheat oven to 375 degrees.
With a small spoon, scrape out the dark brown bits (gills) fanning out from where the stem was.
Spread 8 ounces of Spaghetti Sauce on bottom of dish which is large enough to hold all 4 mushrooms.
Arrange the mushroom caps, gill side up in the baking dish.
Divide 4 ounces of goat cheese between the four mushrooms.
Sprinkle on 1/4 teaspoon of oregano on each mushroom.
Top with 1/2 Tablespoon of pine nuts on each mushroom
Bake the mushrooms for 30 minutes or until hot and bubbly.
Adapted from: The South Beach Diet Cookbook