2 large portabella mushrooms
1/4 cup low fat mozzarella cheese
1/4 cup canned crushed tomatoes
1 tbsp. chopped garlic
1 tsp Italian seasoning
4 oz chicken breast, chopped into bite size pieces
1/2 c. diced veggies of your choice (zucchini, onions, etc.)
Preheat oven to 400 degrees.
Remove mushroom stems, chop, and set aside. Clean out any excess hairs from the mushroom caps. Place mushroom caps on a baking sheet sprayed with nonstick spray. Bake in the oven for 8 minutes.
While caps are baking, saute veggies of your choice in a pan sprayed with pam. Saute until soft and golden brown. Set aside. (my favorite is to dice zucchini and onions)
Remove sheet from the oven. Blot excess liquid from mushroom caps and set aside.
In a small bowl, combine crushed tomatoes, garlic, and Italian seasoning. Mix well and add to mushroom caps, spreading until smooth and even. Sprinkle shredded/grated cheese over the sauce. Top with chopped mushroom stems, chicken bites and veggies.
Bake in the oven for 8 – 10 minutes, until cheese has melted. ENJOY!!