Baked portobello mushrooms with goat cheese
A simple, tasty and healthy meatless recipe that takes only minutes to throw together. Serve with pasta, polenta or any grain.
Servings: 6
Calories: 112kcal
Ingredients
- 1 cup Marinara sauce or other good pasta sauce
- 6 Portobello mushroom caps about 4" diameter
- 6 oz goat cheese
- 1/4 cup Kalamata olives chopped
- 1/4 cup Fresh Italian parsley chopped
- Salt and freshly ground black pepper to taste (optional)
Instructions
- Preheat the oven to 375ºF.
- Spread the sauce in the bottom of an oven proof baking dish. Arrange mushroom caps, gill side up, on top. Place a piece of goat cheese on each mushroom.
- Sprinkle a pinch of salt (optional) and fresh ground pepper to taste.
- Sprinkle evenly with olives.
- Bake 30 minutes or until hot and bubbly.
- Sprinkle with parsley and serve.
Notes
Nutrition facts are per mushroom for an average 4" diameter mushroom (about 85 g).
Nutrition
Calories: 112kcal | Total Carbohydrate: 6g | Protein: 8g | Total Fat: 7g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 415mg | Potassium: 462mg | Dietary Fiber: 2g | Total Sugars: 4g | Vitamin A: 702IU | Vitamin C: 6mg | Calcium: 54mg | Iron: 1mg