Prep time: 5 min / Total time: 9 min
Makes 4 servings, 1 mushroom each
4 medium Portobello mushroom caps, cleaned
12 small sun-dried tomatoes
2 Tbsp olive oil
2 Tbsp balsamic vinegar
¼ cup grated Parmesan cheese
Place mushroom caps, top sides down, in a 9-inch square microwavable baking dish.
Place 3 sun-dried tomatoes on top of each mushroom cap.
Drizzle with olive oil and vinegar. Sprinkle with cheese.
Microwave on high for 4 minutes or until heated through. Or, bake at 350 in a conventional oven for 10-12 minutes
Judy Caplan is a registered dietitian with a private practice in preventative health in Reston, VA. Her children’s book, Gobey Gets Full – Good Nutrition in a Nutshell, is now available. Visit www.gobefull.com for more information about Judy and her company.
