Stuffed Portobello Mushrooms

Stuffed Portobello Mushroom

For 4 servings

Ingredients

4 large portobello mushroom caps, stems and gills removed
1 tablespoon reduced-fat Italian salad dressing

Fillings

3 tomatoes, cut into cubes
4 slices of bacon, cut into small pieces
1/4 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese
1 egg
salt and ground black pepper to taste

Directions

1. Preheat oven to 350F (or 175C).
2. Brush both sides of each portobello mushroom cap with Italian dressing (or use olive oil to substitute).  Arrange mushrom on a baking sheet, gill sides up.
3. Bake mushrooms in the preheated oven until tender, about 10 minutes.  Drain any liquid that has formed in the mushrooms.
4. Fried bacon pieces.
5. Beat egg, salt, black pepper together in a large bowl.
6. Add fried bacon, tomatoes, Parmesan cheese, Mozzarella cheese into egg mixture.  Mix well evenly.
7. Divide and put the fillings over mushroom caps.  
8. Return stuffed mushrooms to the oven.
9. Bake until topping is golden brown and cheese is melted, about 10 minutes more.