PORTOBELLO MUSHROOM PIZZA
1 3-ounce portobello mushroom, stem removed
Salt, to taste
1 tablespoon tomato or pizza sauce
1 ounce mozzarella cheese, shredded
Toppings (sausage, pepperoni, green peppers, etc.)
Seasonings of your choice
Wipe the mushroom with a damp paper towel. Heat a little oil in a nonstick skillet over medium heat. Place the mushroom in the hot oil, cap side down, and cook until slightly browned. Flip to cook the gill side until almost tender, but not mushy. Drain on several sheets of paper towel to absorb as much water as possible. Place the mushroom cap, gill side up, on a foil-lined baking sheet; sprinkle with salt and a little garlic powder. Spread the sauce over the mushroom, then top with half of the cheese and the toppings of your choice. Sprinkle with the remaining cheese and desired seasonings. Broil about a minute or until the cheese is melted and bubbly.
Makes 1 serving
Do not freeze
Per Serving: 247 Calories; 20g Fat; 12g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5g Net Carbs
This was quite tasty and has many possibilities for toppings and such.
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