Stuffed Portobello Mushroom Caps
 

Here is a GREAT recipe for a side dish, perfect for Phase 1.

1/2 onion
2 bulbs of garlic
Any kind of lowfat shredded cheese
salt & pepper
4 Portobello caps

Clean caps well, taking all of the black parts (don't know what it's called ;)) out. Save the stems.

Chop stems, onion and garlic, then saute in olive oil with salt and pepper until onions are soft and clear. In a large bowl, add this onion mixture to the cheese. (It's up to you as to how much cheese you want to add) Mix well.

Take the onion/cheese mixture and fill the mushroom caps. Bake at 350 for 20 minutes.

These freeze very well for later use. ENJOY!!!!

I'm not a south beach person, however, I've done the same kind of thing - adding a little celery and a can of crabmeat. It makes a great dinner dish with the crab. The only difference is that I used to precook the mushrooms in the over for about 15 mins so they were a little more dry, although if you're using baby ones you might not need to.

(oh and the black parts are the gills)

GILLS! That's it!!!! LOL