Time: 30 minutes
1 Tbsp extra virgin olive oil
4 firm portabella mushrooms, stems removed (leave edges of caps intact)
3/4 c fat-free ricotta cheese
1/2 c shredded reduced-fat mozzarella cheese
1 lg clove garlic, minced (1 tsp)
handful of fresh parsley, chopped (optional)
1 med firm-ripe tomato, thinly sliced
1 Tbsp fresh thyme leaves
3 Tbsp grated Parmesan cheese
1. Place large ovenproof skillet over medium heat. After about a minute, add oil and swirl to coat pan. Lay mushrooms cap-side down in skillet and cook undisturbed about 10 minutes. Turn and cook on other side 10 minutes. Turn over again.
2. Combine ricotta, mozzarella, garlic & parsley in small bowl. Season with freshly ground black pepper to taste.
3. Spoon about 3 tablespoons of the ricotta mixture into each mushroom cap (leave in pan), spreading gently into place.
4. Preheat broiler.
5. Arrange a few tomato slices on each mushroom and sprinkle evenly with thyme and Parmesan. Broil about 5 minutes or until tops turn golden brown. (Watch carefully to prevent burning.)
Nutritional Info Per Serving 156 cal, 12 g pro, 11 g carb, 2 g fiber, 7 g fat, 2.5 g sat fat, 18 mg chol, 214 mg sodium