Recipe: Portobello Mushroom Pizzas!

I meant to post this a long time ago!  This is a great way to keep your Supper calories a bit lower while still feeling like you’ve had a “splurgey” meal!

Ingredients:

• 2 Portobello mushroom caps
• EVOO
• small zucchini
• red onion
• spinach
• feta stuff jalapeno, sliced
• kiri goat cheese square
• few tbsp of part skim ricotta
• fresh basil or a few thawed frozen cubes
• a few tbsp salsa
• S&P

1. Remove stems from bella caps and bake in the oven on a cookies sheet until tender (or grill on a grill pan)
2. Meanwhile, saute the onions, zucchini and spinach in the EVOO until tender
3. Mix the basil in with the ricotta and season with S&P
4. Layer ricotta mixture on top of the tender bella caps, then salsa, then zucchini/onion/spinach mixture, jalapeno and broken pieces of the kiri goat cheese square
5. Return to the oven and bake until the cheese starts to melt

VOILA:    

 

You could up the protein content easily by adding some cottage cheese or hummus, chicken, bacon, prosciutto  etc.  Just like any kind of pizza, the possibilities are endless only there’s no carby crust to weigh you down!

I personally love mushrooms and the “beefy”ness of the mushroom really made this a satisfying meal.  Try it!