mozzarella portabellas american heart association

Name: Mozzarella Portabellas American Heart Association
Prep time: 10 min
Cook time: 20 min
Yield: 4
Cuisine: American
Ingredients: 4 - portabella mushrooms, about 3.5 ounces each, stems removed; 1 - zucchini, medium size, thinly sliced; 1 - green bell pepper, chopped; 1 - yellow onion, medium, chopped; 2 teaspoon(s) dried basil; 8 ounce(s) tomato sauce, no-added salt; 1/2 teaspoon(s) sugar; 1/4 teaspoon(s) salt; 1/8 teaspoon(s) crushed red pepper flakes; 2/3 cup(s) part skim mozzarella cheese or smoked mozzarella cheese; 2 teaspoon(s) parmesan cheese, shredded

22 Pinches

debbie lopez

Northen, CA

Updated on Feb 22, 2015

Portabella mushrooms serve as edible plates on which you stack mouthwatering vegetables and gooey mozzarella cheese (smoked mozzarella is good too). This recipe is thanks to the American Heart Association.

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prep time 10 Min

cook time 20 Min

method Bake

yield 4 serving(s)

Ingredients

4 - portabella mushrooms, about 3.5 ounces each, stems removed
1 - zucchini, medium size, thinly sliced
1 - green bell pepper, chopped
1 - yellow onion, medium, chopped
2 teaspoons dried basil
8 ounces tomato sauce, no-added salt
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
2/3 cup part skim mozzarella cheese or smoked mozzarella cheese
2 teaspoons parmesan cheese, shredded

How To Make mozzarella portabellas american heart association

Step 1

Preheat the oven to 400*F. Lightly spray a nonstick baking sheet with vegetable oil spray. Lightly spray both sides of the mushrooms with vegetable oil spray; place with the stem side up on the baking sheet.

Step 2

Bake for 12 minutes, or until fork tender. Set aside.
Step 3

Meanwhile, heat a large nonstick skillet over medium-high heat. Remove from heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame). Cook the zucchini, bell peppers, onion, and basil for 5 minutes, or until the zucchini is tender. Stir in the tomato sauce, sugar, salt, and red pepper flakes; cook for 4 minutes, or until thickened, stirring frequently.
Step 4

Spoon 1/2 cup zucchini mixture over each mushroom; top with the mozzarella cheese.
Step 5

Bake for 5 minutes, or until the mozzarella has melted. Remove from oven. Sprinkle with the Parmesan.
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