Stuffed Portobello Caps

Pizza is one of my all-time favorite foods and being gluten free had not stopped me from indulging in some of the most delicious g-free pies around the city. And since most gluten free crusts are significantly smaller (in size...not price!) I end up eating a full pie almost every time I order one. 

I would never tempt myself to make a pie at home so I picked up a few portobella mushrooms and set out to make healthy mini-mushroom pizzas. These are super easy to make and about 150 calories per cap (as long as you don't sprinkle a ton of cheese on top.) 

Recipe:

3 portobella caps
1/2 cup mozzarella cheese

1/3 cup tomato sauce 

veggies for topping (spinach, peppers, onions, etc.)

Directions:

1) Preheat oven to 400 degrees. 

2) Carefully, scrape the stem stub and gills from the inside of the mushroom caps, using a spoon. Spray top and bottom of mushroom with olive oil spray and place on a lined backing sheet. Roast for 20 minutes. Remove from oven and pour out water that has accumulated while baking. 

*This may seem like a pain but you can pop these in the oven while you slice and dice veggies!

3) Once mushrooms are baked and dried, fill each cap with 2 tablespoons of tomato sauce, your favorite toppings and about 3 tablespoons of cheese. The veggies do not need to be cooked, though you can speed along the process by giving them a toss in a saute pan for a few minutes. 

4) Put stuffed mushrooms back in oven for about 6 to 8 minutes, or until cheese is melted.

These are super easy to make, delicious and guilt free! I ate two for dinner then saved one for a snack for the next day. The mushroom was a little soft after reheating but the flavor was amazing. I have made them several times with different veggie combinations too - like artichokes, sun dried tomatoes and pepper or kale, onion and Brussels sprouts. The combinations are endless! Enjoy.