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    Baked Portobello with Ricotta


    Source of Recipe


    Dorothy Leibfried

    List of Ingredients




    1 large portobello mushroom cap

    1 small garlic clove minced

    1/4 cup ricotta cheese

    1 tomato, sliced

    2 T parmesan cheese, grated

    sat and pepper to taste

    Recipe



    Put the mushroom cap in a baking dish, with the gill side up.
    Sprinkle the top with the minced garlic, S & P. Spread the ricotta over the top.
    Add a layer of sliced tomato, and sprinkle with the parmesan.

    Bake 350 for about 30 min or until the topping is bubbling and starting to
    brown.



    Serves 1



    145 Cal

    8 g fat

    6 g carbs

    0.5 fiber

    12 g protein
 

 

 

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