Serves 2 Nutrition Facts Per Serving 109 calories, 5 g fat, 7 g carbohydrates, 12 g protein, 2 g fiber, 2 g sugar
Ingredients
2 portobello mushroom caps
8 cherry tomatoes, sliced
2 teaspoons fresh basil
2 ounces low-fat mozzarella cheese (thinly sliced or grated)
garlic or onion powder (optional)
hot peppers, dried (optional)
1.5 tsp parmesan cheese, grated
Instructions
Preheat oven to 350. Using oil in a spray jar, spritz a rimmed baking sheet. Rinse the portobellos, remove the stems and gently scoop the ribs out with a spoon, being careful to keep the curving sides of the caps. Set aside to dry. If the Portobello caps aren’t dry when the oven is heated, dry them with a paper towel to take away extra moisture. Place the tomatoes (and any extra juice that may have slid out while cutting them into cap. Layer mozzarella cheese over tomatoes with basil and sprinkle with any spices you are using and parmesan. Bake in oven for about 20 minutes or until cheese is melted.
Serve hot or room temperature.
Recipe by Nutrition Twins at https://www.nutritiontwins.com/portobello-pizza/