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
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.
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