My H-E-B Health and Wellness
4mediumonions, sliced thin,
1 tsp.dried thyme,
4mediumportobello mushroom caps, stem removed,
1/4c.dry sherry cooking wine,
2c.H-E-B Classic Croutons,
1/2c.low fat swiss cheese,
1In a large non-stick skillet, cook thinly sliced onions, with 1 tbsp. olive oil and the dried thyme until golden brown, approximately 30 minutes. Stir occasionally.
2Meanwhile preheat the oven to 400. Place the mushrooms on the foil lined sheet try. Lightly brush each mushroom with olive oil.
3Place the mushrooms in the oven and roast until fork tender. Remove and set aside.
4In each mushroom cap spoon in cooked onions top with 1/2 cup of croutons and Swiss cheese.
5Return to the oven and bake until cheese is melted.
Serving size: 245g, Calories: 240, Total Fat: 9g, Saturated Fat: 1.5g, Sodium: 240mg, Carbohydrates: 27g, Dietary Fiber: 4g, Protein: 9g