CHEF JEFF — ONE BYTE AT A TIME: Portobello ParmesanIf you like eggplant Parmesan, you’ll love this version using meaty portobello mushrooms.
By: Herald Staff Report,
If you like eggplant Parmesan, you’ll love this version using meaty portobello mushrooms.
1 teaspoon olive oil
1 pound sliced portobello mushrooms
1 teaspoon dried oregano
Salt and freshly ground black pepper
1½ cups low-fat, low-sodium tomato sauce
1 cup fresh basil, torn into large pieces
½ cup shredded, part-skim milk mozzarella cheese
½ cup grated Parmesan
Heat oil in large nonstick skillet over medium-high heat. Add mushrooms and sprinkle with oregano, salt and pepper to taste. Cook for 3 minutes. Add tomato sauce and basil. Mix well. Sprinkle shredded mozzarella over sauce and cover skillet. Simmer 5 minutes to warm sauce and melt cheese. Remove from heat and spoon Parmesan cheese on top.
Yield: Serves 2.
Approximate nutritional analysis per serving: 336 calories, 15.3 grams fat, 40 milligrams cholesterol, 26.9 grams protein, 26.2 grams carbohydrates, 5.5 grams fiber, 571 milligrams sodium.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.