6 baby Bella mushrooms, stems removed and reserved
2 tablespoons canned crushed tomatoes
1 piece Mini Babybel Light cheese, finely chopped
Garlic powder
Dried basil
Onion powder
Directions:
Preheat the oven to 375 degrees F. Spray a baking sheet with nonstick spray. Place the mushroom caps on the sheet, rounded side down. Bake until tender, 8-10 minutes. Leave oven on. Meanwhile, in a small bowl, generously season crushed tomatoes. Finely chop half of the mushroom stems, and stir them into the tomatoes. Blot away the excess moisture from the mushroom caps. Evenly distribute the sauce mixture among the mushroom caps, and sprinkle with finely chopped cheese. Bake until the sauce is hot and the cheese has melted, about 3 minutes.
Nutritional Information:
Serving size: 6 mushrooms
Calories: 107
Fat: 3.1g
Protein: 8g
Carbohydrates: 12.8g
Fiber: 3.4g
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