Portobello Mushroom Pizza
Ingredients
The mushrooms and cheese
-
4
pieces
Portobello Mushrooms
-
2
cups
shredded mozzarella cheese
The sautéed vegetables
-
1
tablespoon
olive oil
-
½
cup
onions, chopped
-
2
cloves
garlic, minced
-
1
pint
grape tomatoes, halved
-
1
whole
yellow bell pepper, cubed (roasted, skin & seeds removed)
-
2
cups
fresh spinach
-
to taste
salt & pepper
-
3
tablespoons
balsamic vinegar
Instructions
- Preheat the oven to 400°F.
- Heat a medium sauté pan over medium-high heat and add olive oil and onions, sautéing until translucent.
- Add garlic and sauté for an additional 30 seconds.
- Incorporate grape tomatoes and sauté until they start to burst, about 3-4 minutes.
- Add spinach and roasted yellow peppers, sautéing until the spinach is wilted.
- Stir in balsamic vinegar and sauté for another 2-3 minutes to combine flavors.
- On a baking sheet, place the portobello mushrooms bottom side up, removing the stems.
- Fill each mushroom cap with ½ cup of mozzarella cheese and top with the balsamic vegetable mixture.
- Bake for 10-12 minutes until the cheese is melted.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
15g
Sodium
400mg
Cholesterol
30mg
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