Mozzarella Portobellos (american Heart Association)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 portabella mushrooms, about 3 . 5 ounces each, stems removed
• 1 medium zucchini, thinly sliced
• 1 green bell pepper, chopped
• 1 medium onion, chopped, yell preferred
• 2 teaspoons dried basil
• 8 ounces tomato sauce, with out salt
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/8 teaspoon crushed red pepper flakes
• 2/3 cup shredded part-skim mozzarella cheese or 2/3 cup smoked mozzarella cheese
• 2 teaspoons parmesan cheese, shredded

Recipe

• 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 frome oven. sprinkle with the parmesan.