16 ounces button mushrooms cleaned and stems removed
1/2 cup all-natural marinara sauce (preferably low-fat, low-salt, no sugar added; I used Monte Bene Tomato Basil Pasta Sauce)
1/2 tsp dried oregano leaves
1 tsp garlic powder
1 ounce almond mozzarella cheese finely shredded (I used Lisanatti)
2 tbsp all-natural whole wheat panko-style bread crumbs
2 tsp all-natural Parmesan cheese grated
“Fried” Mushroom Parmesan Bake
Preheat the oven to 425 degrees F.
Add the mushroom caps to an 8 x 3 x 8-inch glass or ceramic baking dish.
Spoon the sauce evenly over the mushrooms. Sprinkle them evenly with the oregano followed by the garlic powder. Toss them gently to combine, flipping the mushrooms so they lay stem side down in the dish.
Bake for 15 to 20 minutes, or until the mushrooms are tender and mostly cooked through.
Sprinkle the mozzarella, bread crumbs, and Parmesan evenly over the mushrooms. Bake for 4 to 6 minutes longer, or until the cheese is melted and the mushrooms are tender but not mushy. Let them rest for 5 minutes and serve.
Per serving: 62 calories, 6g protein, 8g carbohydrates (3 g sugar), 1g fat, < 1 g saturated fat, trace cholesterol, 2g fiber, 110mg sodium
When cleaning mushrooms, don’t run them under water. Instead, peel them or rub them with a damp paper towel to remove any dirt. Mushrooms are like sponges, so if you run them under water, they’ll absorb a ton of moisture. The end result could be mushy or tough. You can save the mushroom stems to eat in a salad, or saute them and serve over a grilled buffalo steak or other extra-lean steak. If you can’t find almond mozzarella, substitute the lightest, most natural mozzarella cheese you can find.
Reprinted from: The Biggest Loser Quick and Easy Cookbook by Devin Alexander (c) 2011 by Universal Studios Licensing LLLP. The Biggest Loser (TM) and NBC Studios, Inc., and Reveille LLC. Permission granted by Rodale, Inc. Available wherever books are sold.