Stacked vegetable portobellos

Yield: 2 Servings

Measure Ingredient
4 smalls Portobello mushrooms; -about 12 ounces total
1 tablespoon Minced fresh parsley
1 tablespoon Lemon juice
2 teaspoons Olive oil
1 teaspoon Dried Italian seasoning
¼ teaspoon Pepper
¼ cup Dry white wine
1 cup Sliced zucchini; 1/4 inch
1 cup Sliced yellow squash; 1/4
½ cup Sliced red onion; 1/4 inch
2 slices Tomato; 1/4 inch thick
¼ cup Crumbled goat cheese
\N 4 mg; CALCIUM 136 g.

1. Remove stems; remove brown gills from the undersides of mushrooms using a spoon.

2. Combine mushroom caps and next 5 ingredients (mushrooms through pepper) in a large zip-top plastic bag; seal. Marinate 30 minutes; remove mushrooms from bag, reserving marinade.

3. Preheat oven to 425 oF.

4. Place mushrooms and wine in a shallow baking dish. Bake at 425 oF for 10 minutes or until mushrooms are soft.

5. Place zucchini, yellow squash, and onions on a baking sheet; brush with reserved marinade. Bake at 425 oF for 10 minutes or until slightly soft.

6. Place 2 mushrooms, gill sides up, on a baking sheet; divide baked vegeta bles evenly between each mushroom. Top each with a tomato slice, 2 tablesp oons cheese, and a mushroom. Bake at 425 oF for 10 minutes or until thorou ghly heated.

Yield: 2 servings.

CALORIES 164 (47 % from fat); FAT 8⅗ g (sat 2.9 g, mono 4 g, poly 0.9 g); PROTEIN 7⅘ g; CARB 18⅖ g; FIBER 4.7 g; CHOL 13 mg; IRON 4⅒ mg; SODIUM 17 Recipe by: Cooking Light Magazine, July 1997 Posted to MC-Recipe Digest by P&S Gruenwald <sitm@...> on Apr 03, 1998

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