Tuesday, July 31, 2012

Portobello Pizzas


I find it so amazing that my mind can be so completely blown over the simplest of recipes.
Take these Portobello Pizzas for example.
They take about 10 minutes from start to finish, they're delicious, healthy, fairly inexpensive, can be tailored to meet your preferences, and are just overall crazy extraordinary.
True story.
I mean, what would you say if I told you in about 10 minutes you could be enjoying pizza deliciousness for under 100 calories?
You would probably say, "I don't think so crazy woman."
It's okay. I would forgive you for saying that because you simply haven't tasted these bad boys yet.


Portobello Pizzas

Ingredients
1 Portobello mushroom cap, whole
2 Tbsp pizza sauce
1 Tbsp shredded, aged cheddar
1 green onion, finely chopped
1 small slice tomato, diced
1 Tbsp shredded Parmesan cheese

Directions
Turn on oven broiler and let heat up while you prepare your pizza.
Carefully remove stem from mushroom and discard. Place mushroom, gill side up, in shallow oven safe container sprayed lightly with cooking spray.
Spread 2 Tbsp pizza sauce on cap.


Then sprinkle with shredded cheddar cheese.


Sprinkle with toppings.

 

Top with shredded Parmesan cheese.

 

Cook under broiler until cheese is bubbly and mushroom is cooked almost all the way through. The bottom should still be a little stiff.


You can see in the photo below that the bottom of the mushroom is not quite cooked through. You want it to retain a little of its crunchiness so it is not soggy. If you do want to cook it longer that is up to you but then it will be a lot juicier.


Sue made something similar last weekend but she did hers on the BBQ and they turned out great. Hers were much squishier than mine. Mine you could pick up in your hands and eat but hers you definitely needed a fork.
I think it will be a personal preference how long you want to cook them.
I was thinking you could preheat the oven to 350 and cook them for 5 minutes AND THEN put them under the broiler as an alternative to just broiling them.
Oh, yeah, by the way - I left the oven rack in the middle of the oven to broil. If you move the rack up too high it will burn the cheese and the mushroom won't have time to cook at all.

Want the down low on the calories (according to Fitday)?
85 calories per cap. SERIOUSLY!!
I mean, 85 calories for a huge pizza type snack? Sign me up!
P.S. - only 2.5 fat, 9 carb, 7 protein.

I doubled the recipe to get the 2 pizzas in the photos above. I had them for lunch. 170 calories for lunch? Yep. that's right.
Plus it's veggies.
O.M.G. my mind is still blown.

Check out The Mandatory Mooch for some fun links!

8 comments:

  1. Now these sound fabulous!!!! I do have a question though. When I first started using Portobellos I checked out some things online and I read that you needed to remove those little "gills" on the underside of the mushroom, but I see you didn't do that. Guess I don't need to do that eh? Is that just a preference or is there a taste to them or anything? Thanks!

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    1. I always have eaten the gill thingies. Sue gently scrapes them out because she says it makes more room to stuff them. I don't think it affects the taste.....at least in my opinion :)

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    2. Maybe next time I won't take them out. When I first started using them the video said "you must" clean them out. guess not! good to know. Thank!

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  2. Thanks so much for linking up to Tasty Thursdays on The Mandatory Mooch. This recipe will be FEATURED tomorrow!! Congrats!! Nichi

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    1. Thank you for featuring us! How exciting! :)

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  3. Oh my! Thank you so much for these. I am giving you a pin on Pinterest! susie

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  4. These have become a family favorite here! Thank you for sharing this one, it's what's for dinner tonight with a chicken caesar salad :)

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