Ingredients
- 2 Portobello mushroom - large cap (stem removed and chopped for filling)
- 1 1/2 tsp olive oil
- 1/2 cup Mushrooms - chopped
- 1/2 cup Onion - chopped
- 1/4 cup Celery - chopped
- 1/2 cup Zucchini – chopped
- 1/4 cup Red bell peppers - chopped
- 1 clove Garlic - (to taste) pressed
- 1 Tomato – chopped
- 1/4 cup Cooked lentils - (already cooked and mashed)
- 2 tbsp part skim milk - shredded
- 1/3 cup Egg Beaters-whites
Nutrition
Calories
333
Carbohydrates
40g
Fat
10g
Fiber
11g
Protein
25g
Instructions
- If Portobello is quite thick, cut out a bowl of mushroom "meat" and chop and add to mixture.
- Preheat oven to 400°F.
- Heat olive oil to medium in a large fry pan. Add mushrooms, onion, celery, zucchini, peppers and garlic. Cook until tender.
- While chopped veggies are cooking, put Portobello cap into cooking-oil-sprayed pan.
- Place in the oven to start the cooking process.
- When veggies are tender, add the chopped tomato and remove from heat. In medium bowl, combine, vegetable mixture, lentils, cheese and egg substitute.
- Remove Portobello cap from oven. Fill cap with filling. Mixture will overflow, add remaining filling to pan. Return to oven. Cook for approximately 15 minutes.
- Remove from oven and enjoy.
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