STUFFED PORTOBELLO MUSHROOMS

While panko (Japanese breadcrumbs available in the Asian foods aisle at most supermarkets) works best in this dish, you can substitute freshly made coarse breadcrumbs, if necessary. Two colours of tomato give it a nice presentation, but you can use all red or yellow if you have them on hand.

4 (6-inch) portobello mushrooms, stems removed

Cooking spray

1 cup chopped red tomato

1 cup chopped yellow tomato

1 cup panko

1 cup pre-shredded part-skim mozzarella cheese

1/4 cup chopped fresh chives

1/4 tsp salt

1/4 tsp black pepper

Preheat broiler.

Remove brown gills from undersides of mushrooms using a spoon; discard gills. Place the mushrooms, gill sides down, on a foil-lined baking sheet coated with cooking spray. Broil mushrooms for 5 minutes.

Combine tomatoes, breadcrumbs, cheese and chives.

Turn the mushrooms over sprinkle evenly with salt and pepper. Divide tomato mixture evenly among mushrooms. Broil 5 minutes or until cheese melts.

Yield: 4 servings.

Per serving: 184 calories

Cooking Light's "Easy Summer Meals," 2007, pg 51