1. Spray grill with nonstick cooking spray and warmth over medium-excessive warmth. Meanwhile, mix cheese, tomatoes, basil, French dressing, garlic and pepper in small bowl.
2. Grill mushroom caps, stem aspect down, 5 minutes on either side or till executed. Spoon one-fourth of tomato combination into every cap. Cover and grill three minutes or till cheese is melted. Serve on sandwich thins.
Note: Cooked portobello mushrooms will be frozen and can hold for a number of months. Store in plastic containers or freezer baggage.
Calories: 198 energy, Carbohydrates: 28 g, Protein: 13 g, Fat: 6 g, Saturated Fat: three g, Cholesterol: 15 mg, Sodium: 397 mg, Fiber: 7 g
Exchanges per serving: 2 Bread/Starch, 1 Meat.
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