I've made this recipe a few times, but I decided to try it with my Bolognese Sauce from my
previous post. It gives it a really hearty flavor and is very satisfying. It's a perfect lunch treat.
1 large portobello mushroom, stem removed and remove the gills (a great way to remove the brown gills inside a portobello cap is to scrape with a grapefruit spoon!)
1/4 cup Bolognese Sauce or your favorite hearty sauce
1 ounce part-skim shredded mozzarella cheese
Preheat oven to 400F. Line a baking sheet with aluminum foil and spray with nonstick cooking spray, preferably olive oil. Place cleaned mushroom, rounded side up, on prepared baking sheet. Spray top of mushroom with cooking spray. Bake mushroom for about 10 minutes (it will shrink slightly). Remove from oven. Drain any liquid produced from mushroom. Reduce oven to 375F.
Turn mushroom rounded-side down on the same baking sheet. Top with sauce and cheese. Bake until cheese is melted and sauce is heated through, about 5 minutes.
(For those of you counting, it's 4 points using my Bolognese sauce. If using another sauce, point accordingly.)