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4 large portobello mushrooms, stems removed and gills trimmed
2 Tbs. olive oil
1 clove garlic, peeled and minced
2 cups broccoli florets
2 Tbs. butter, cubed
1 1/2 cups shredded cheddar cheese
1/2 cup sour cream
2 scallions, minced
2 slices bacon, cooked and crumbled
1. Heat oven 425F
2. Drizzle mushroom caps with olive oil and sprinkle with garlic.
3. Roast 15 min., gill side up.
4. In covered microwave-safe dish, cook broccoli florets in microwave 4 min.
5. Add butter to mushrooms. Layer ingredients; broccoli, cheese, sour cream, scallions and bacon.
Per serving: Calories 389, Protein 16g, Carbohydrate 12g, Fiber 4g, Cholesterol 69mg, Fat: Sat. 16g, Trans. 1g, Mono. 13g, Poly. 2g
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