Portobello and goat cheese

serves 4

• 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