Baked Portebello Caps with Melted Goat Cheese

Ingredients;

• 1 cup tomato sauce
• 4 large portebello mushroom caps
• 4 oz. reduced-fat goat cheese
• 2 tbsp. pine nuts, finely chopped
• 1 tbsp. chopped fresh basil
• basil sprig, for garnish

Makes 4 Servings (1 stuffed cap per serving)

1. Preheat oven to 375 F.
2. Spread the sauce in the bottom of a 9" x 9" baking dish. Arrange the mushroom caps, grill side up, on top. Place the goat cheese on each mushroom. Sprinkle evenly with the pine nuts. Bake for 30 minutes, or until hot and bubbly. Top with the chopped basil. Garnish with the basil sprig.

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the South Beach Diet Cookbook. This is a simple dish to either kick-start your healthy lifestyle or if your fell off the wagon and want to get back on track. You can enjoy cheese, tomato sauce and mushrooms when they are cooked the right way. These mushroom caps are like mini pizzas without the guilt. I highly recommend using homemade tomato sauce in this recipe because you know what is in the sauce and homemade sauce is more flavorful.