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Stuffed Mushroom Bake

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Ingredients:

• 1 large Portobello mushroom cap (stem removed and chopped for filling) [1/4C]
• 1 can of chopped white mushrooms [1/4C]
• 3/4 onion [3/4C]
• 2 Tbsp chopped celery
• 1/4 cup red peppers
• 1 clove garlic, chopped
• 1 tomato, chopped [1/2 C]
• 1/4 cup red lentils (already cooked and mashed) (these can be replaced with cooked chick peas)
• 2 oz skim mozzarella cheese, shredded [2P]
• 1/4 cup egg substitute (or 1 egg) [1P]
• 1 tsp. olive oil [3F]

Instructions

Preheat the oven to 400 degrees.

In a large frying pan cook the onion, celery, peppers, and garlic till tender.

While the vegetables are cooking, put the Portobello cap into the oven in a suitable pan.

When the vegetables are cooked, add the chopped tomato and take off from the heat.

In a bowl, combine the vegetable mixture, lentils, half of the mozzarella cheese and egg substitute.

Remove Portobello cap from oven and fill with the vegetables.

Return to oven. Cook for approximately 15 - 20 minutes. Remove and drizzle with the olive oil, and top with remaining cheese.

Return it the the oven and cook for an additional 5 minutes till cheese is melted and bubbly brown.

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