Tuesday, May 7, 2013

Portobella Mushroom Pizza

I took a turn cooking family dinner for my friends last Sunday and decided to try out this recipe for Portobella Mushroom Pizza.  It's such a fun and healthy twist on normal pizza; you cut out the starch by using mushroom caps instead of dough!  It's also perfect because each mushroom cap is the perfect portion for 1 person.

You will need:
4 large portobella mushrooms (I used 6 since I was cooking for more people, so in that case you can also use a little more tomato and onion etc to make more of the sauce)
4 tomatoes, diced
4 cloves of garlic, chopped
1 leek, chopped
1 onion, chopped
5 leaves fresh basil, chopped
parmigiano reggiano cheese
fresh parsley
1 tbs lemon juice
2 tbs olive oil

the sauce simmering away

empty mushroom caps just waiting to be filled!

"pizzas" ready for baking
-Preheat the oven to 400F.
-Heat up the olive oil in a pan.
-Add the onion and stir until it’s slightly brown.
-Add the tomatoes, garlic, leek, and a pinch of salt to the onions. Saute the ingredients until the tomatoes are soft.
-Squeeze about 1 table spoon of fresh lemon juice over the ingredients.
-Add about 5 leaves of chopped, fresh basil.
-Spray olive oil on a baking sheet and place the mushrooms on the sheet with the bottom side up.
-Add the mixed ingredients from the sauce pan into each mushroom and top with grated parmegiano cheese.
-Bake for 12 minutes.
-Sprinkle with fresh chopped parsley. Ready to serve!

Just out of the oven

close up

so much cheesy, saucy goodness!
This was such an easy and creative recipe.  You could also play around with the toppings a bit and put on whatever you want.  It's full of veggies, super tasty, and each mushroom cap is only 200 calories!  If you're looking for a healthier twist on plain old pizza, you should definitely try this.

Estimated nutrition info from livestrong.com per 1 mushroom cap: Calories 209; Total Fat 12.6g; Saturated Fat 4g; Cholesterol 15mg; Sodium 187.8mg; Carbs 12.9g; Dietary Fiber 3.3g; Sugars 2.9g; Protein 8.9g.

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