French Onion Portobello Mushrooms
2 Tbsp. olive oil
4 medium onions, sliced thin
1 tsp. dried thyme
4 medium portobello mushroom caps, stem removed
1/4 c. dry sherry cooking wine
2 c. H-E-B Classic Croutons
1/2 c. low fat swiss cheese
In a large non-stick skillet, cook thinly sliced onions, with 1 tbsp. olive oil and the dr
ied thyme until golden brown, approximately 30 minutes. Stir occasionally.
Meanwhile preheat the oven to 400. Place the mushrooms on the foil lined sheet try. Lightl
y brush each mushroom with olive oil.
Place the mushrooms in the oven and roast until fork tender. Remove and set aside.
In each mushroom cap spoon in cooked onions top with 1/2 cup of croutons and Swiss cheese.
Return to the oven and bake until cheese is melted.
Serving size: 245g, Calories: 240, Total Fat: 9g, Saturated Fat: 1.5g, Sodium: 240mg, Carb
ohydrates: 27g, Dietary Fiber: 4g, Protein: 9g
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