2 (8-ounce) packages button mushrooms, cleaned and stems removed*
1⁄2 cup all-natural marinara sauce (preferably low-fat, low-salt, no sugar added;
I used Monte Bene Tomato Basil Pasta Sauce)
1⁄2 teaspoon dried oregano leaves
1 teaspoon garlic powder
1 ounce (about 1⁄4 cup) finely shredded almond mozzarella cheese (I used
2 tablespoons all-natural whole wheat panko-style bread crumbs
2 teaspoons all-natural grated Parmesan cheese
Preheat the oven to 425°F.
Add the mushroom caps to an 8" 3 8" glass or ceramic baking dish.
Spoon the sauce evenly over the mushrooms. Sprinkle them evenly with the oregano followed by the garlic powder. Toss them gently to combine, flipping the mushrooms so they lay stem side down in the dish.
Bake for 15 to 20 minutes, or until the mushrooms are tender and mostly cooked through. Sprinkle the mozzarella, bread crumbs, and Parmesan evenly over the mushrooms. Bake for 4 to 6 minutes longer, or until the cheese is melted and the mushrooms are tender but not mushy. Let them rest for 5 minutes and serve.
Makes 4 servings
Per serving: 62 calories, 6 g protein, 8 g carbohydrates (3 g sugar), 1 g fat, < 1 g saturated fat, trace cholesterol, 2 g fiber, 110 mg sodium
*You can save the mushroom stems to eat in a salad, or saute them and serve over a grilled buffalo steak or other extra-lean steak.
**If you can’t find almond mozzarella, substitute the lightest, most natural mozzarella cheese you can find.