Recipe courtesy of Juan Carlos Cruz
25 min
10 min
4 appetizer servings or 2 main course servings



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:

Calories: 78

Total Fat: 4 grams

Saturated Fat: 2 grams

Carbohydrates: 5 grams

Fiber: 2 grams

Nutritional Analysis per main course serving:

Calories: 157

Total Fat: 8 grams

Saturated Fat: 3 grams

Carbohydrates: 11 grams

Fiber: 3 grams

Cook's Note

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.


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