8 large fresh portobello mushrooms
1/8 teaspoon salt
2 14 1/2 ounce cans no-salt-added diced tomatoes, drained
1/2 cup chopped onion (1 medium)
1 teaspoon salt-free tomato-basil-garlic seasoning blend, such as Mrs. Dash brand
1 cup shredded part-skim mozzarella cheese (4 ounces)
3/4 cup low-fat cottage cheese (1%)
2 tablespoons grated Parmesan cheese
5 fresh basil leaves, snipped
Preheat oven to 425 degrees F. Remove stems and gills from mushrooms. Place mushroom caps, gill sides up, on an unheated broiler pan; sprinkle with salt. Roast for 13 to 26 minutes or until tender, turning once halfway through roasting time. Reduce oven temperature to 350 degrees F.
Spoon one-third of the tomato mixture onto the bottom of a 2-quart square baking dish. Arrange four of the mushroom caps, gill sides up, on top of the tomato mixture. Spoon one-fourth of the cheese mixture over each mushroom cap. Spoon another one-third of the tomato mixture over the cheese-stuffed mushroom caps. Arrange one of the remaining four mushroom caps, gill side down, on top of each cheese-stuffed mushroom cap in the baking dish. Spoon the remaining tomato mixture evenly over the mushrooms. Sprinkle with the Parmesan cheese. Bake in the 350 degrees F oven for 20 minutes. Let stand for 10 minutes before serving. Sprinkle with fresh basil.
Per Serving: cal. (kcal) 215, Fat, total (g) 7, chol. (mg) 19, sat. fat (g) 4, carb. (g) 21, Monosaturated fat (g) 2, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 6, sugar (g) 13, pro. (g) 19, vit. A (IU) 1020.4, vit. C (mg) 16.53, Thiamin (mg) 0.15, Riboflavin (mg) 0.42, Niacin (mg) 7.5, Pyridoxine (Vit. B6) (mg) 0.35, Folate (µg) 60.48, Cobalamin (Vit. B12) (µg) 1.1, sodium (mg) 565, Potassium (mg) 725, calcium (mg) 313, iron (mg) 1.26, Vegetables () 4, Lean Meat () 1.5, Fat () 1, Carb Choice () 1.5, Percent Daily Values are based on a 2,000 calorie diet