Portobello Mushroom Cap Pizza
This veggie-forward spin on pizza swaps out a traditional pizza crust and replaces it with portobello mushroom caps for a lighter meal or snack option that packs in more micronutrients and fiber than traditional pizza. This recipe is great if weight management is your goal, or if you simply are looking for more ways to add vegetables into your diet!
Ingredients:
4 large portobello mushroom caps
1/2 cup pizza sauce or tomato sauce
1 cup part-skim shredded mozzarella cheese
3 cloves minced garlic
2 tsp olive oil
Oregano and basil to taste
Optional: toppings of choice (onions, scallions, spinach, olives, balsamic drizzle)
Directions:
Preheat oven to 375ºF. Rinse the mushroom caps and pat dry.
Lay the mushroom caps on a baking sheet and bake for 5 minutes.
Remove mushroom caps from oven and mix the garlic and olive oil together in a small dish or ramekin and brush the inside (the bottom side that is concave) of the mushroom caps with the mixture.
Add about 2 Tbsp of pizza sauce to the inside of each mushroom cap and sprinkle with about 1/4 cup of shredded cheese per cap.
Sprinkle the top with oregano and/or basil to taste and any additional toppings of your choosing.
Bake for an additional 15-20 minutes, or until the cheese is melted.
