Portabella Parmesan:
1 large portabella mushroom - 0pp
1/4 serving turkey pepperoni - 0pp
1/4 cup Bertolli marinara - 1pp
1/4 cup low fat cheddar cheese shredded - 1pp

Pasta:
1 serving spinach spaghetti (Tinkyada brand) - 5pp
1/2 juilenne zuchinni - 0pp
1 TBSP Parmesan cheese - 1pp
couple sprays I can't believe its not butter - 0pp
seasonings to taste (salt, pepper etc)

Scoop out mushroom scales. Add marinara, cheese and turkey pepperoni. Bake at 400 for about 15 minutes. Boil pasta per package instructions. Julienne zucchini and saute. Mix zucchini with pasta (I do this to bulk my food up), spray with butter spray, add Parmesan and desired seasonings. Put portabella on top of pasta and DIG IN.

This was SO SO good (IMO lol).

YuM

Looks great. I am a big fan of portabellas. I degill them (is that even a word) and grill for about 10 minutes over medium hot grill. I used homemade pesto which can be made lower fat to lightly coat the inside of the shroom. Topped with fresh mozzarella. This also works REALY well with good frsh tomatoes, sliced, basil then top with fresh mozzarella.

This sounds really good! Is there any reason you all take the gills out? I leave them on, unless we're grilling out with my brother. He likes to scoop them out and put them in foil with garlic cloves and a little olive oil, and then let the packet roast on the grill. They pour it over potatoes or chicken, or whatever else they are eating.

I scoop out the gills mainly for cosmetic reasons, I really don't like the look or texture of them.