MOZZARELLA PORTABELLAS AMERICAN HEART ASSOCIATION

Mozzarella Portabellas American Heart Association image

Provided by debbie lopez

Time 30m

Number Of Ingredients 11

4 portabella mushrooms, about 3.5 ounces each, stems removed
1 zucchini, medium size, thinly sliced
1 green bell pepper, chopped
1 yellow onion, medium, chopped
2 tsp dried basil
8 oz tomato sauce, no-added salt
1/2 tsp sugar
1/4 tsp salt
1/8 tsp crushed red pepper flakes
2/3 c part skim mozzarella cheese or smoked mozzarella cheese
2 tsp parmesan cheese, shredded

Steps:

1. Preheat the oven to 400*F. Lightly spray a nonstick baking sheet with vegetable oil spray. Lightly spray both sides of the mushrooms with vegetable oil spray; place with the stem side up on the baking sheet.
2. Bake for 12 minutes, or until fork tender. Set aside.
3. Meanwhile, heat a large nonstick skillet over medium-high heat. Remove from heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame). Cook the zucchini, bell peppers, onion, and basil for 5 minutes, or until the zucchini is tender. Stir in the tomato sauce, sugar, salt, and red pepper flakes; cook for 4 minutes, or until thickened, stirring frequently.
4. Spoon 1/2 cup zucchini mixture over each mushroom; top with the mozzarella cheese.
5. Bake for 5 minutes, or until the mozzarella has melted. Remove from oven. Sprinkle with the Parmesan.