Portobello Mushroom Pizzas
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Ingredients48 m servings 128 cals
Original recipe yields 4 servings (4 mushroom pizzas)
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray.
- Heat olive oil in a saucepan over medium heat. Cook and stir onion in hot oil until slightly browned, about 5 minutes. Add tomatoes, leek, garlic, and salt; saute until tomatoes are soft, about 5 minutes more. Sprinkle lemon juice over the vegetable mixture. Stir in basil; heat until wilted, about 1 minute.
- Arrange portobello mushroom caps onto the prepared baking sheet. Fill mushroom caps with onion mixture. Sprinkle Parmigiano-Reggiano cheese on top.
- Bake in the preheated oven until mushrooms are heated through and the Parmigiano-Reggiano cheese has melted, about 12 minutes. Sprinkle with parsley.
Per Serving: 128 calories; 8.4 g fat; 10.8 g carbohydrates; 3.3 g protein; 4 mg cholesterol; 124 mg sodium. Full nutrition