A New Spin on Skins

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Here’s a fresh take on a traditional favorite. Instead of deep-fried potato skins, portabella mushrooms are topped with chives, low-fat cheese and turkey bacon.

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All of the ingredients should be available at your local natural and organic food store.

Portabella Skins

Makes 4 servings

Cooking spray
4 portabella mushrooms
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
2/3 cup reduced-fat shredded cheddar cheese
2 slices turkey bacon, crisply cooked and crumbled
1 small tomato, seeded and chopped
1 tablespoon minced fresh chives

  1. Preheat oven to 450° F. Line a baking sheet with foil and spray lightly with cooking spray; set aside.
  2. Brush mushroom caps and edges with oil. Sprinkle stem-side with salt and pepper and place, rounded side down, on baking sheet.
  3. Divide cheese among mushroom caps and bake 10 minutes or until cheese begins to melt and edges begin to brown.
  4. Remove baking sheet from oven and sprinkle bacon, tomato and chives over mushrooms. Return baking sheet to oven and cook an additional 5 minutes, or until cheese is melted and mushrooms are hot.
  5. If desired, cut into wedges and serve with toothpicks.

Recipe and photo courtesy of the Mushroom Council

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