Portobello Parmesan

2 portobello mushroom caps

Salt &  pepper to taste

Pinch garlic powder

2 Tbsp spaghetti sauce

2 oz mozzarella cheese, shredded, ½ cup

1 oz. Freshly grated parmesan cheese, ¼ cup

fresh parsley, chopped, optional

Very gently scrape the gills off the underside of the mushroom caps with a spoon and cut off the stems to make them level with the underside of the mushrooms. Brush the mushrooms with a damp cloth to clean them. Place the caps stem side up on a foil-lined baking sheet. Bake at 400 deg. for 10 minutes. Turn the caps stem side down and bake another 5 minutes.

Place the mushrooms stem side up on the same baking sheet. Sprinkle them with salt, pepper and garlic powder. Spread each with 1 tbsp of the spaghetti sauce. Divide the mozzarella and parmesan cheeses between the mushrooms. Bake at 400 deg. about 5 to 7 minutes, until the cheese is melted and bubbly. Garnish with chopped parsley if desired. Serve as a meatless main dish or as a side dish.

Makes 2 servings

Per Serving: 198 calories; 12 gm. fat; 15 gm. protein; 8 gm. carbohydrates; 2 gm. dietary fiber; 6 gm. net carbs.

Modified (LC’d) version of a Giada De Laurentis