Portabella Skins (Low Fat and Low Carb)

This are so good and a wonderful alternative to potato skins. I like to add sour cream and sometimes salsa in place of the tomato to mine. YUM!

• Ready In: 20 mins
• Serves: 4

Ingredients

• 4  portabella mushrooms
• 1  tablespoon olive oil
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper
• 2⁄3 cup  shredded reduced-fat cheddar cheese
• 2  slices  turkey bacon, crisply cooked and crumbled
• 1  small tomatoes, seeded and chopped
• 1  tablespoon  minced fresh chives or 1  tablespoon green onion

Directions

1. Preheat oven to 450 degrees. Line 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.