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Contributed by:
 Carlee W.

Ingredients: 1 large Portobello mushroom cap (stem removed and chopped for filling) [1/4C] 1 c. chopped white mushrooms [1/4C] 3/4 Vidalia onion [3/4C] 2Tbsp chopped celery 1/4 cup red peppers 1 clove garlic, chopped 1 Tomato, chopped [1/2 C] 1/4 cup red lentils (already cooked and mashed) [1C] 2 oz skim mozzarella cheese, shredded [2P] 1/4 cup egg substitute (or 1 egg) [1P] 1 tsp. olive oil [3F]

Directions:

• Preheat oven to 400 degrees.

• If Portobello is very thick, cut out a bowl of mushroom "meat" and chop and add to mixture.

• Spray large fry pan with non-stick spray. Add chopped onion, celery, peppers, and garlic. Cook till tender.

• While chopped veggies are cooking, put Portobello cap into non-stick sprayed pan into the oven to start the cooking process. When veggies are tender, add the chopped tomato and remove from heat.

• In medium bowl, combine, vegetable mixture, lentils, half (1oz) of the mozzarella cheese and egg substitute. Remove cap from oven. Fill cap with filling. Mixture will overflow.

• Return to oven. Cook for approximately 15 minutes. Remove from oven.

• Drizzle with the olive oil and top with remaining cheese.

• Cook an additional 5 minutes till cheese is melted and bubbly brown.