Ingredients 3 Portobello mushrooms
2 ounces soy cream cheese (tofutti)
2 ounces tofu1 ounce fat-free cream cheese
¼ cup TVP, re-hydrated
½ cup shredded Colby jack blend
2 tablespoons soy cheddar cheese
2 tablespoons green salsa (Salpico)
1 tablespoon basil pesto (Classico)
Instructions Wash the Portobello mushrooms and pop the stems out of the center, set aside.Combine all remaining ingredients and mix well to create filling, reserving ¼ cup cheese for mushroom tops.Spoon 2-1/2 tablespoons of filling generously into large caps.Sprinkle shredded cheese atop filling.Place mushrooms on pan lined with foil and broil for about 4-5 minutes or until cheese is melted and slightly browned.
Notes For large parties, baby bella caps work as a great appetizer. Just teaspoon mixture into small caps and follow same directions. (This is enough to stuff two packages of small mushrooms.)
Yield: 3 servings.
Nutrional analysis: One serving equals 228.03
Calories, 9.15 g Fat (2.28 g saturated fat), 3.26 mg Cholesterol, 539.12 mg Sodium, 18.39 g Carbohydrate, 5.58 g Fiber, 21.82 g Total Protein, 7.63 g Soy Protein.
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