ROASTED PORTOBELLO MUSHROOM MELTS WITH GRUYERE
Servings: 4
Prep time: 0:10:00
Bake/Cook time: 0:15:00
Calories: 283
Fat: 21 grams
Protein: 17 grams
Carbohydrates: 9 grams
Fiber: 2 grams
Net Carbs: 7 grams
2 tablespoons olive oil
2 tablespoons chopped Italian (flat leaf) parsley
2 cloves garlic, pushed through a press
1 teaspoon salt
1/4 teaspoon pepper
4 large portobello mushrooms, stems removed
salt and freshly ground black pepper
6 ounces Gruyere cheese, thinly sliced
1. Heat broiler. Mix oil, parsley, and garlic. Arrange
mushroom caps stem side up on a baking sheet;
sprinkle evenly with salt and pepper. Brush mushrooms
with oil mixture. Broil 6" from heat source 3-4 minutes,
until tender. Remove from heat.
2. Heat oven to 450 F. Lay Gruyere slices over
mushrooms, leaving a small border. Bake 5 minutes
until cheese melts.
If youre past induction, you can add a tablespoon of tomato
sauce underneath the cheese, to make a crustless veggie-pizza.
http://www.obesitydiscussion.com/ind...74.msg3627#new
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