Mozzarella Portobellos (American Heart Association) - cooking recipe

Ingredients

4 portabella mushrooms, about 3 . 5 ounces each, stems removed
1 medium zucchini, thinly sliced
1 green bell pepper, chopped
1 medium onion, chopped, yell preferred
2 teaspoons dried basil
8 ounces tomato sauce, with out salt
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
2/3 cup shredded part-skim mozzarella cheese or 2/3 cup smoked mozzarella cheese
2 teaspoons parmesan cheese, shredded

Preparation

Preheat the oven to 400*F. Lightly spray a nonstick baking sheet with vegetable oil spray. Lightly spray both sides of the mushrooms with vegetable oil spray; place with the stem side up on the baking sheet.
Bake for 12 minutes, or until fork tender. Set aside.
Meanwhile, heat a large nonstick skillet over medium-high heat. Remove from heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame). Cook the zucchini, bell peppers, onion, and basil for 5 minutes, or until the zucchini is tender. Stir in the tomato sauce, sugar, salt, and red pepper flakes; cook for 4 minutes, or until thickened, stirring frequently.
Spoon 1/2 cup zucchini mixture over each mushroom; top with the mozzarella cheese.
Bake for 5 minutes, or until the mozzarella has melted. Remove frome oven. Sprinkle with the Parmesan.