Portobello Pizza (Phase 1)
Serves 2
Ingredients
1 teaspoon extra-virgin olive oil
1 garlic clove, diced
1 package (6 ounces) portobello mushroom caps, cleaned
Pinch of salt
Pinch of freshly ground black pepper
12 ounces reduced-fat mozzarella cheese, sliced or shredded
10 fresh basil leaves
2 fresh tomatoes, sliced, roasted, or grilled
Oregano leaves (optional)
Instructions
Combine the oil and garlic in a small bowl and rub the mushroom caps on all sides with the mixture. Place the caps, top side down, in a circle on an oiled baking sheet. Season with the salt and pepper. Arrange the cheese, basil, and tomato slices alternately in a circle on top of the mushrooms. Sprinkle with the oregano, if using. Bake at 450°F until the cheese melts, about 3 minutes.
Nutritional information
Per serving:
549 calories
40 g fat (23 g sat)
14 g carbohydrate
36 g protein
3 g fiber
651 mg sodium
133 mg cholesterol
Serves 2
Ingredients
1 teaspoon extra-virgin olive oil
1 garlic clove, diced
1 package (6 ounces) portobello mushroom caps, cleaned
Pinch of salt
Pinch of freshly ground black pepper
12 ounces reduced-fat mozzarella cheese, sliced or shredded
10 fresh basil leaves
2 fresh tomatoes, sliced, roasted, or grilled
Oregano leaves (optional)
Instructions
Combine the oil and garlic in a small bowl and rub the mushroom caps on all sides with the mixture. Place the caps, top side down, in a circle on an oiled baking sheet. Season with the salt and pepper. Arrange the cheese, basil, and tomato slices alternately in a circle on top of the mushrooms. Sprinkle with the oregano, if using. Bake at 450°F until the cheese melts, about 3 minutes.
Nutritional information
Per serving:
549 calories
40 g fat (23 g sat)
14 g carbohydrate
36 g protein
3 g fiber
651 mg sodium
133 mg cholesterol
