Baked Portobello Caps with melted Goat Cheese

1 cup Tomato Sauce (I used store spaghetti sauce)

4 large Portobello mushroom caps

I package (4 oz) reduced fat goat cheese, cut into 4

2 tablespoons pine nuts, finely chopped

1 tablespoon chopped fresh basil

Preheat oven to 375 F

Spread sauce on bottom of a 9×9 baking dish.  Arrange mushrooms on top, gill side up.   Place a piece of goat cheese on each mushroom.  Sprinkle evenly with the pine nuts.  Bake for 30 minutes, or until hot and bubbly.  Top with chopped basil.  4 servings.   190 calories per serving.  13g fat, 3.5 saturated fat, 9 g protein, 9 g carbohydrate, 3 g dietary fiber, 10 mg cholesterol, 590 mg sodium.



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Filed under Food for adults

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