Portobello Pizzas

Portobello Pizzas

Basil pesto makes a pretty and delicious topping for these “pizzas.”

1. 6 portobello mushrooms, stems removed and brushed clean
2. 2 tablespoons Basil Pesto
3. 2 tablespoons fat-free feta cheese
4. 1 1/2 teaspoons chopped garlic
5. 1/2 cup halved Kalamata olives
6. 1/2 teaspoon kosher salt
7. 1/2 teaspoon freshly ground black pepper

Preheat oven to 375°F. Place the mushroom caps, gill-side up, on a rimmed baking sheet. Bake for 5 minutes. Remove from the oven and spread 1 teaspoon pesto on each mushroom. Top each cap with 1 teaspoon feta cheese, 1/4 teaspoon chopped garlic, 6 to 8 olive halves, and sprinkle with salt and pepper. Bake for 20 minutes until the mushrooms are softened and the cheese melts. Serve hot.

Serves 6

NUTRITION

Per 1 mushroom serving:

1. Calories: 67
2. Fat: 5 g (0 g EPA, 0 g DHA, < 1g ALA)
3. Saturated Fat: 1 g
4. Cholesterol: 5 mg
5. Sodium: 222 mg
6. Carbohydrate: 4 g
7. Dietary Fiber: 1 g
8. Sugars: 1 g
9. Protein: 3 g