Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0
Recipe by Cooking Light July 1997

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Recipe Summary

Yield:
2 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove stems; remove brown gills from the undersides of mushrooms using a spoon.

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  • 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.

  • Preheat oven to 425°.

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

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

  • Place 2 mushrooms, gill sides up, on a baking sheet; divide baked vegetables evenly between each mushroom. Top each with a tomato slice, 2 tablespoons cheese, and a mushroom. Bake at 425° for 10 minutes or until thoroughly heated.

Nutrition Facts

164 calories; calories from fat 47%; fat 8.6g; saturated fat 2.9g; mono fat 4g; poly fat 0.9g; protein 7.8g; carbohydrates 18.4g; fiber 4.7g; cholesterol 13mg; iron 4.1mg; sodium 174mg; calcium 136mg.
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