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Web Exclusive…
Smothered Baked Portobello Mushroom
By American Diabetes Association, July 2004
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(Serves 1)
- One large cap portobello mushroom
- 2 tablespoons low-fat ricotta cheese
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 cup cooked pasta (linguini, spaghetti, or fettuccine)
- 1 cup tomato sauce
- ¼ cup shredded part-skim mozzarella cheese
Heat oven to 350 degrees. Stem mushroom, and saute in nonstick pan for 2-3
minutes on each side. Spoon ricotta cheese into mushroom cavity, and sprinkle
with garlic powder and pepper. Place pasta in a shallow nonstick baking dish.
Pour 1/2 cup sauce over pasta. Place mushroom cap side up on top of pasta.
Pour remaining sauce over mushroom, and sprinkle with cheese. Bake 20
minutes or until cheese bubbles.
Exchanges Per Serving
- 4 starch
- 1 lean meat
- 2 vegetable
Nutrition Information (per serving)
- Calories 413
- Calories from fat 71
- Total fat 8g
- Saturated fat 4g
- Cholesterol 28mg
- Sodium 232mg
- Total carbohydrate 71g
- Dietary fiber 8g
- Sugars 17g
- Protein 23g
Copyright 2001, American Diabetes Association. From Diabetic Cooking for
Seniors. Reprinted with permission. To order the book, please call
800-232-6733 or order it online.
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