Mexican Style Portobello Mushroom Pizza

By Pattywak

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 1/2 the cheese (3/4 of an oz.)



Bake for 20 minutes.

Ingredients

• 2 large Portobello caps
• Handful of Baby Spinach Leaves
• 4 tbsp salsa
• 1 and 1/2 oz of Fancy Shredded Mexican Cheese Blend (42g)
• Sprinkle of Dried Cilantro

Preparation

Step 1

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.