• 4servings
  • 135calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C
MineralsCopper, Natrium, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 (5 ounces each) portobello mushrooms , stems removed 2 teaspoon(s) olive oil

  2. 2 clove(s) garlic , minced 125 teaspoon(s) crushed red pepper flakes

  3. 2 tomatoes , chopped (1 1/2 cups) 5 teaspoon(s) grated orange zest

  4. 1/2 teaspoon(s) salt

  5. 1/4 teaspoon(s) dried sage

  6. 4 ounce(s) part-skim mozzarella cheese , shredded

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F. Brush jelly-roll pan lightly with oil.

  2. Arrange mushrooms, stemmed side down in one layer in pan and bake 15 minutes, or until tender when pierced with tip of knife.

  3. Meanwhile, in 10-inch nonstick skillet, heat oil over low heat. Add garlic and red pepper flakes and cook 1 minute. Add tomatoes, orange zest, salt and sage and simmer 5 to 7 minutes, or until slightly thickened.

  4. Turn mushrooms stemmed side up. Spoon mozzarella into mushroom caps, dividing it evenly and top with tomato mixture. Bake 5 minutes, or until cheese has melted. Serve hot.


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