Portobello Nachos - yield: 16 nachos
4 (6-inch) flour tortillas, cut into quarters
Cooking spray
2 small Portobello mushrooms, sliced (about 1/2 pound)
1/4 cup low-salt chicken broth
1 tbsp fresh lemon juice
1 tbsp low-sodium soy sauce
1 tsp olive oil
2 tbsp chopped fresh or 2 tsp dried basil
1 tbsp chopped fresh or 1 tsp dried thyme
1 cup refried white beans
1/3 cup Roasted-Tomato Sauce
1/3 cup crumbled Feta cheese
Lime rind, optional
Preheat oven to 350F. Place tortilla quarters on a baking sheet coated with cooking spray. Bake at 350F for 8 minutes or until crisp.
Place sliced mushrooms in a shallow 2-quart baking dish. Drizzle mushrooms with broth, lemon juice, soy sauce, and oil, and sprinkle with basil and thyme. Toss well. Cover and bake at 350F for 15 minutes or until tender. Drain mushroom slices, discarding liquid.
Spread 1 tbsp Refried White Beans over each tortilla quarter, and top with mushrooms. Top each serving with 1 teaspoon Roasted-Tomato Sauce and 1 teaspoon feta cheese. Place tortilla quarters on a baking sheet. Bake at 350F for 5 minutes or until tortillas are thoroughly heated. Garnish nachos with lime rind, if desired. Serve immediately.