I had thought I posted this recipe last year but after looking through everything, I totally missed it! Both my husband and I are meat eaters but this is a nice alternative to those days when we just want some quick comfort food.
4 Portobello mushrooms
1 can no salt diced tomatoes or diced fresh tomatoes from your garden (2 big tomatoes)
1/2 cup of low salt spaghetti sauce (again, if you want to mash up some fresh tomatoes, that would be fine)
1 teaspoon garlic (I'm not a big fan of garlic so you can add more. I used powder but you could use minced)
1/2 teaspoon pepper
1/2 cup shredded part skim mozzarella cheese
1/2 cup low or no fat cottage cheese
2 tablespoons grated Parmesan cheese
Couple sprigs of diced basil
Preheat oven to 425. Place mushrooms on baking sheet, cap side down and sprinkle with a little salt (about 1/8 of a teaspoon). Roast for 7 minutes each side. Reduce oven temperature to 350.
While the mushrooms are roasting, combine tomatoes and seasonings in a small bowl.
In another small bowl, combine mozzarella and cottage cheese.
In a baking dish, spread your spaghetti sauce on the bottom, this will stop the mushrooms from sticking to the bottom.
Cap side down, place the spoon full or more of your tomato mixture onto the mushroom.
Now grab your cheese mixture and layer it on top of the tomato mixture (think of it as layering a lasagna). Use all of your cheese mixture but make sure you saved some tomato.
Take the other mushroom and place it on top and with the remaining tomato mix, pour over mushroom.
Sprinkle with Parmesan cheese and bake uncovered for 20 minutes.
We paired this with a salad and it made the perfect dinner.