Preheat oven to 350 degrees F.
Spritz mushroom caps lightly with oil spray. Transfer mushroom caps to a baking sheet and bake for 10 minutes. Remove from oven and top each with the cheese, tomato wedges, basil, and pine nuts. Return to oven and bake for an additional 5 minutes. Serve immediately.
Nutritional Analysis per appetizer or hors d'ouevre serving:
Total Fat: 4 grams
Saturated Fat: 2 grams
Carbohydrates: 5 grams
Fiber: 2 grams
Nutritional Analysis per main course serving:
Total Fat: 8 grams
Saturated Fat: 3 grams
Carbohydrates: 11 grams
Fiber: 3 grams
This dish makes a great appetizer or hors d'ouevre. To serve as an appetizer or hors d'ouevre, cut the portobellos in half. If you want to serve this as a meal, leave the pizzas whole. The yield is 4 servings as an appetizer or hors d'oeuvre and 2 servings as a main course.
Recipe courtesy of Juan Carlos Cruz