I got this recipe in the mail from Atkins, and found it on-line with the carb count. Atkins says 3.1 net carbs, Calorie Count says 1.6 - but they are far from perfect.
When I did a Google search I found out there are quite a few versions of this. I like the one where the mushrooms are broiled instead of baked - much faster. I followed the Atkins recipe, which was good but a bit bland. I'll jazz it up a bit next time I make it.
1 portobello mushroom (about 3 ounces)
1 tablespoon virgin olive oil
1 large clove garlic, sliced
1 tablespoon no-added-sugar tomato sauce
2 tablespoons shredded mozzarella cheese
Heat oven to 425 degrees and line a baking sheet with aluminum foil. Prepare mushroom by removing stem, wipe clean with a damp paper towel.
In a small sauté pan, heat olive oil until fragrant and shimmering; add garlic, lower heat and cook, stirring, until golden, being careful not to burn.
Place mushroom on lined baking sheet and brush both sides with olive oil.
Bake 30 minutes, or until fork tender, turner after 15 minutes. Remove from oven and raise heat to broil.
Top concave side of mushroom with tomato sauce, cheese and garlic.
Place under broiler for 1 minute or until cheese melts and bubbles.