Portabello Mushroom “Pizzas” slightly adapted from My Kitchen Adventures
4 portabello mushrooms
1 cup pizza sauce
2 oz part skim mozzarella cheese, shredded
1/2 tomato, halved and thinly sliced
8 turkey pepperoni slices, halved
Italian seasoning, to taste
Preheat oven to 400 F. Spray a baking dish with cooking spray. Set aside.
With a spoon, scoop out gills of the mushroom and cut the stems down as small as possible. Set the mushrooms, cap side down on the prepared baking dish.
Divide the pizza sauce evenly among the three mushroom caps. Sprinkle the mozzarella cheese evenly among the mushrooms. Top with pepperoni and tomato and sprinkle with Italian seasoning.
Bake for 10 – 15 minutes or until cheese is melted and mushroom is soft. Yield: 2 servings (2 pizzas each).
Nutrition Information (per serving): 186 calories; 6 g. fat; 21 mg. cholesterol; 730 mg. sodium; 19 g. carbohydrate; 6 g. fiber; 14.5 g. protein
Result: Delicious! These definitely hit the “pizza spot”…even for Mr. Prevention. These would be a great low-calorie or low-carbohydrate option for pizza lovers. I added quite a bit of cheese from Renee’s recipe…and pizza sauce, too. I like lots of goodies on my ‘za! If you’re not buying into the portabellos…you can always use English muffins! Enjoy!
Price: The 4 portabellos cost $4.99 (not on sale). The pizza sauce was a generic brand, scored for $1.19. Shredded cheese I buy on sale for $0.21/oz, so 3 ounces came in at $0.63. Half a tomato ran ~$0.20 and 8 turkey pepperoni ~$0.24. Total cost: $7.25 — $3.63/serving.