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Serve these giant baked and stuffed mushrooms with a tossed salad and some steamed vegetables.


1 cup spaghetti sauce
4 large Portobello mushroom caps
4 or more slices of Greek style feta
2 tablespoons pine nuts, chopped
4 teaspoons Italian seasoning

Heat the oven to 375 degrees F.

Prepare a 9 x 9 inch glass baking dish by spreading the spaghetti sauce on the bottom of the dish.

Place the mushrooms, gill side up on top of the spaghetti sauce. Add a slice of feta to each mushroom and sprinkle with the pine nuts. Top with Italian seasoning.

Bake for 30 minutes. Remove from the oven and serve.

Adapted from The South Beach Diet Cookbook.