Recipe courtesy of Juan Carlos Cruz
Portobello Pizza
- Level: Easy
- Yield: 4 appetizer servings or 2 main course servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 74
- Total Fat
- 6
- Saturated Fat
- 2
- Carbohydrates
- 2
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 4
- Cholesterol
- 11
- Sodium
- 91
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
Ingredients
2 portobello mushroom caps
Olive oil spray
2 (1/4-inch thick) slices part-skim mozzarella
1 ripe tomato, cut into eighths
10 basil leaves, chiffonade
1 tablespoon pine nuts
Directions
- 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.