Post by marlaoh on Nov 18, 2004 7:10:49 GMT -6
Diabetic Smothered Baked Portabello Mushroom
large cap portabello mushroom 1 ea ---
low-fat ricotta cheese 2 Tbsp ---
garlic powder 1/4 tsp ---
black pepper 1/4 tsp ---
cooked pasta ( linguini, spaghetti, or fettcuine) 1 cup ---
tomato sauce 1/2 cup ---
shredded mozzarella cheese, part skim 1/4 cup ---
Nutrition Information
Amount per serving
Calories 413
Calories From Fat 71
Total Fat 8 g
Saturated Fat 4 g
Cholestrol 28 mg
Sodium 232 mg
Total Carbohydrate 71 g
Dietary Fiber 8 g
Sugars 17 g
Protein 23 g
Preparation Instructions
Heat oven to 350 degrees F. Stem mushroom and saute in nonstick pan 2-3 minutes on each side.
Spoon ricotta cheese into mushroom cavity and sprinkle with garlic powder and pepper.
Place pasta in a shallow nonstick baking dish. Pour 1/2 cup sauce over pasta. Place mushroom cap side up on top of pasta.
Pour remaining sauce over mushroom and sprinkle with cheese. Bake 20 minutes or until cheese bubbles.
large cap portabello mushroom 1 ea ---
low-fat ricotta cheese 2 Tbsp ---
garlic powder 1/4 tsp ---
black pepper 1/4 tsp ---
cooked pasta ( linguini, spaghetti, or fettcuine) 1 cup ---
tomato sauce 1/2 cup ---
shredded mozzarella cheese, part skim 1/4 cup ---
Nutrition Information
Amount per serving
Calories 413
Calories From Fat 71
Total Fat 8 g
Saturated Fat 4 g
Cholestrol 28 mg
Sodium 232 mg
Total Carbohydrate 71 g
Dietary Fiber 8 g
Sugars 17 g
Protein 23 g
Preparation Instructions
Heat oven to 350 degrees F. Stem mushroom and saute in nonstick pan 2-3 minutes on each side.
Spoon ricotta cheese into mushroom cavity and sprinkle with garlic powder and pepper.
Place pasta in a shallow nonstick baking dish. Pour 1/2 cup sauce over pasta. Place mushroom cap side up on top of pasta.
Pour remaining sauce over mushroom and sprinkle with cheese. Bake 20 minutes or until cheese bubbles.