2-2 ounce Portobello Mushroom Caps (stems and guts removed)
1/4 Cup Rao’s Homemade (no sugar added Italian Tomato Sauce)
4 oz reduced-fat shredded mozzarella cheese
2 Tbsp shredded basil (optional)
Place the mushroom caps on a lightly greased baking sheet lined with foil. Spray tops with cooking spray.
Broil 3 to 4 minutes on each side until tender.
Evenly spread the tomato sauce into each cap, and then top with cheese and basil.
Broil again for 2 to 3 minutes until cheese is melted.
For my clients, this recipe makes 2 servings with each providing:
- 1 Lean
- 3 Greens
- 3 Condiments