Ingredients

• 2 portobello mushroom caps
• Olive oil spray
• 2 (1/4-inch thick) slices part-skim mozzarella
• 1 ripe tomato, cut into eighths
• 10 basil leaves, chiffonade
• 1 tablespoon pine nuts

Instructions

1. Preheat oven to 350 degrees F.
2. Spritz mushroom caps lightly with oil spray. Transfer mushroom caps to a baking sheet and bake for 10 minutes. Remove from oven and top each with the cheese, tomato wedges, basil, and pine nuts. Return to oven and bake for an additional 5 minutes. Serve immediately.
3. Nutritional Analysis per appetizer or hors d'ouevre serving:
4. Calories: 78
5. Total Fat: 4 grams
6. Saturated Fat: 2 grams
7. Carbohydrates: 5 grams
8. Fiber: 2 grams
9. Nutritional Analysis per main course serving:
10. Calories: 157
11. Total Fat: 8 grams
12. Saturated Fat: 3 grams
13. Carbohydrates: 11 grams
14. Fiber: 3 grams