Portobello Mushroom Melts
This recipe is a slightly modified one that I recently found, and I absolutely love it! It's perfect for making ahead and freezing before the cooking process, so that you simply remove it from the oven and pop in the toaster oven when you are ready to heat and eat! Or make them up and serve them to your friends at an afternoon tea, rather than the traditional cookies or scones! These are tasty anytime!!!
Serves 8.
Ingredients:
8 portobello mushroom caps
1 tablespoon prepared basil pesto [I used Classico from Walmart]
1-cup shredded low fat mozzarella cheese
1/4 cup toasted pine nuts
Preparation:
Preheat oven to 350 degrees farenheit.
Clean mushroom caps with a dry paper towel.
Divide pesto between all caps [a light smear on each cap]
Place mushroom caps on non-stick baking sheet.
Top each mushroom cap with cheese. And sprinkle with pine nuts.
Bake for approximately 8 minutes, or until cheese is melted and bubbly.
Allow to cool for 2-3 minutes before serving.
Nutritional Info:
Per Serving:
Calories: 92
Carbs: 5g
Fat: 6g
Protein: 5g
Sodium: 118mg
I absolutely adore these, and I know you will too!
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