Recipe from Better Homes Test Kitchen
Yields 4 servings
215 calories per serving
8 large portobello mushroom caps
1/8 tsp salt
2 14.5 oz cans no-salt diced tomatoes, drained
1/2 c chopped onion
1 c shredded part-skim mozzarella cheese
3/4 c low-fat cottage cheese
2 tbsp parmesan cheese
Preheat oven to 425.
Place mushroom caps in a baking pan & sprinkle with salt.
Roast for 13 minutes.
Reduce oven temperature to 350.
Meanwhile, in a large pan combine tomatoes & onions.
Bring to a boil, reduce heat, & simmer over medium heat for 15 minutes, stirring occasionally.
In a medium bowl combine cottage cheese & mozzarella cheese.
Spoon 1/3 of tomato mixture into the bottom of a casserole dish.
Arrange 4 of the mushroom caps, gill-side up, on top of the tomato mixture.
Spoon cheese mixture on top of each of the mushroom caps.
Spoon another 1/3 of the tomato mixture over top of the filled mushroom caps.
Place the 4 remaining mushroom caps on top of the stuffed mushrooms.
Spoon the rest of the tomato mixture over top of that & sprinkle with parmesan cheese.
Bake for 20 minutes.