Pesto Portobello Mushroom Pizza
Author: NutritionTwins.com
Prep time:
Cook time:
Total time:
Serves: 2
- ½ cup tomato paste
- ¼ cup fresh basil, chopped
- Garlic – ½ clove, peeled
- 2 portobello mushrooms, thoroughly washed and patted dry
- ½ cup tomato, diced
- ⅛ cup yellow onion, diced
- ½ cup green pepper, cut into slices
- half of a medium zucchini (about 3 inches), diced
- ½ cup low-fat mozzarella cheese
- Preheat oven to 350 degrees.
- Cut out the stem and ribs from the mushroom caps. Spray the mushroom caps and baking sheet lightly with cooking spray.
- Finely chop the fresh basil.
- Mix together the tomato paste, basil, and garlic. Add mixture to the bottom of the inside of each mushroom cap.
- In a bowl, mix together the tomato, onion, green pepper and zucchini. Fill each mushroom cup with the mixture.
- Top each pizza with ¼ cup of mozzarella cheese.
- Bake in the oven for about 15 minutes until cheese has melted and looks ooey gooey and delicious! Enjoy!
Serving size: 1 pizza Calories: 158 Fat: 2 Carbohydrates: 18 Sugar: 9 Sodium: 284 Fiber: 5 Protein: 12 Cholesterol: 15
Recipe by Nutrition Twins at https://www.nutritiontwins.com/pesto-portobello-mushroom-pizza/
3.2.2929