Portobello Mushroom Bake

Ingredients:

    1 large Portobello mushroom cap (stem removed and chopped for filling) [1/4C]
    1 c. chopped white mushrooms [1/4C]
    3/4 Vidalia onion [3/4C]
    2Tbsp chopped celery
    1/4 cup red peppers
    1 clove garlic, chopped
    1 Tomato, chopped [1/2 C]
    1/4 cup red lentils (already cooked and mashed) [1C]
    2 oz skim mozzarella cheese, shredded [2P]
    1/4 cup egg substitute (or 1 egg) [1P]
    1 tsp. olive oil [3F]

Directions:

    Preheat oven to 400 degrees.

    If Portobello is very thick, cut out a bowl of mushroom "meat" and chop and add to mixture.

    Spray large fry pan with non-stick spray. Add chopped onion, celery, peppers, and garlic. Cook till tender.

    While chopped veggies are cooking, put Portobello cap into non-stick sprayed pan into the oven to start the cooking process. When veggies are tender, add the chopped tomato and remove from heat.

    In medium bowl, combine, vegetable mixture, lentils, half (1oz) of the mozzarella cheese and egg substitute. Remove cap from oven. Fill cap with filling. Mixture will overflow.

    Return to oven. Cook for approximately 15 minutes. Remove from oven.

    Drizzle with the olive oil and top with remaining cheese.

    Cook an additional 5 minutes till cheese is melted and bubbly brown.