PORTOBELLO PIZZA {south beach}

By grinder

Portobello mushroom caps make a perfect, healthy swap for traditional pizza crust because of this
mushroom’s meaty texture.

PER SERVING:549 cal/40g fat (23g sat/14g carb/36g prot/3g fiber/651mg sod/133mg chol

Ingredients

• 1 teaspoon extra-virgin olive oil
• 1 garlic clove, diced
• 6 oz. portobello mushroom caps, cleaned
• 1 Pinch of salt
• 1 Pinch of freshly ground black pepper
• 12 oz. mozzarella cheese
• 10 fresh basil leaves
• 2 fresh tomatoes, sliced, roasted or grilled
• Oregano (optional)

Details

Servings 2

Preparation

Step 1

Preheat oven to 450°F

Combine oil and garlic in a small bowl and rub the mushroom caps on all sides with the mixture. Place caps, top side down, in a circle on an oiled baking sheet. Season with salt and pepper. Arrange cheese, basil and tomato slices alternately in a circle on top of the mushrooms. Sprinkle with the oregano, if using. Bake until the cheese melts, about 3 minutes.