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.