The other day I pinned a Portabello Mushroom pizza and was immediately inspired. It’s such a simple idea and so light. I had to try it for myself. I used salsa and Mexican Cheese blend to spice things up a bit. Baby spinach upped the veggies a little and added some color. The result was amazing. You have to eat it with a fork, but the mushroom stayed meaty and the cheese/salsa combination was delicious. Oh and how can you beat 90 calories a piece? You can’t! Not for this much flavor! Top each cap with ½ the cheese (¾ of an oz.) Bake for 20 minutes.more
large Portobello caps
Handful of Baby Spinach Leaves
and ½ oz of Fancy Shredded Mexican Cheese Blend (42g)
Sprinkle of Dried Cilantro
Pre-heat the oven to 350 degrees. Clean the mushroom caps and remove the stems. Lay the caps on lined cookie sheet or a casserole dish. A lot of water will come out of the mushrooms so be prepared. Lay a few leaves of spinach on the caps. Smear 2 tablespoons of salsa on each cap. Top each cap with 1/2 the cheese (3/4 of an oz.) Bake for 20 minutes.