My sister introduced me to portabella pizzas and I have been obsessed ever since. Top portabella caps with your favorite toppings and bake. Voila, you’ve made an elegant, healthy, and simple dish in minutes. I decided to use the pesto I made last week and added just a few more ingredients for these scrumptious pizzas.
Makes 1 Serving
2 large portabella mushroom caps
2 tomato slices
1-2 tablespoons organic mozzarella (either shredded or tear pieces off a fresh mozzarella ball)
Preheat oven to 350 F. Cut stem off mushroom cap and spread pesto on the inside base of the cap. Top with tomato slices and cheese. Place mushroom caps on baking sheet and bake for 10-12 minutes, until cheese it melted.
Nutrition facts per serving: 253 calories, 16 g total fat, 6 g saturated fat, 290 mg sodium, 12 g total carbohydrates, 3 g fiber, 17 g protein
BALANCE IT OUT: I balanced out this meal with a bulgar/quinoa salad and a generous portion of lemon garlic broccolini. I found a 10 minute bulgar and quinoa blend at the grocery store and added edamame, chopped tomatoes, and a dressing of olive oil, garlic, cilantro, sea salt, and pepper.
Note: I am currently living in London so I found this particular blend at Tesco.
I hope everyone having a great start to their week so far!