4 portabella mushrooms
Olive oil
1/4 of 1 purple onion (slivers)
4 Roma tomatoes sliced
1 Tbsp. minced garlic
1 1/2 cups Italian cheese mix
Directions:
Wash mushrooms and remove stems. Rub olive oil all over the mushroom caps and place top side down on foil lined cookie sheet. Saute, tomatoes in a small amount of olive oil, add garlic and onions, cook for 3 mintues. Arrange tomato mixture in mushroom caps and top with the cheese mixture. Bake in a 350 degree oven for 3-5 minutes, no longer. Serve with spinach salad. Low carb, low fat and full of flavor.
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