aignergal
07-24-2000, 06:03 AM
I serve this as either an appetizer or as a side with barbeque.
2 large portobellos, stems removed
1 large onion, chopped
1/2 lb white button mushrooms, chopped
minced garlic to taste
7 fat free saltines, crushed
1 T grated romano cheese
dash ff chicken broth
Combine chopped stems with white mushrooms and onions in skillet sprayed whith Pam. Add garlic and splash of chicken broth. Sautee until onion is translucent. Crumble saltines in and add grated cheese. Stuff portobello caps with equal amounts of mixture and bake at 350 for 20 min or until lightly browned on top. Serves 2 1 point per serving.
2 large portobellos, stems removed
1 large onion, chopped
1/2 lb white button mushrooms, chopped
minced garlic to taste
7 fat free saltines, crushed
1 T grated romano cheese
dash ff chicken broth
Combine chopped stems with white mushrooms and onions in skillet sprayed whith Pam. Add garlic and splash of chicken broth. Sautee until onion is translucent. Crumble saltines in and add grated cheese. Stuff portobello caps with equal amounts of mixture and bake at 350 for 20 min or until lightly browned on top. Serves 2 1 point per serving.