Recipe | "Stuffed Portabello Mushrooms" (Sent in by Kirsten Corda)

  • 4 portabella mushrooms
  • 1 zucchini squash, chopped
  • 1 bell pepper of any color, chopped
  • 1 small onion, diced
  • Dash of Worcestershire Sauce
  • 1/2 cup fat free cheddar cheese, grated
Preheat oven to 350F | Remove the stems from the mushroom caps and chop stems, leaving mushroom cap in tact. Add chopped vegetables to the mushroom stems and sauté in a hot pan with non stick cooking spray until vegetables are tender. Drain off any access liquid.

Place mushroom caps on a baking sheet and top with approximately 1/2 cup of sautéed vegetables. Add a dash of Worcester- shire sauce to each mushroom and top with cheddar cheese. Bake at 350F for approximately 10 minutes.

Serve with a fresh garden salad for a light supper that even your meat eaters will love.

Serves 4, 162 calories per serving, 14 grams carbohydrates, 5 grams total fat and 12milligrams cholesterol, 16 grams protein.

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