Meatless Monday

Portobello Pizzas

SERVES 4       Picture and Recipe adapted from Vegetarian Times

Ingredients

• 4 giant Portobello mushroom caps (about 20 oz. total)
• 2 Tbs. balsamic vinegar, or more as needed
• 1 1/2 Tbs. basil pesto sauce
• 1 1/2 cups shredded combination low-fat mozzarella and provolone cheeses
• 2 oz. sun dried tomatoes chopped
• 6 artichoke bottoms (6 oz.), chopped
• 2 Tbs. (1 oz.) chopped oil-cured olives, optional
• Pinch oregano

Directions

1.       Preheat oven to 425F. Line baking sheet with foil, and spray foil with nonstick cooking spray. Prep vegetables.

2.       Wipe mushroom caps clean, and remove stems. Using small spoon, gently scoop out black gills on underside of mushroom caps, and discard gills. Place mushrooms, cap side down, on foil-lined sheet.

3.       Combine balsamic vinegar and pesto in small mixing bowl, and brush mixture on mushroom caps. Place in oven, and cook for 5 to 7 minutes, or until tender.

4.       Meanwhile, Chop the mushroom stems finely and place in a bowl. Add to the bowl 1 cup cheese, sun dried tomatoes, artichoke bottoms, olives and oregano, tossing to mix well. Remove mushrooms from oven, and, dividing mixture evenly, fill each cap. Sprinkle remaining 1/2 cup cheese over mushrooms.

5.       Bake 7 to 10 minutes more, remove from oven and serve.

 
Large Portobello mushroom caps are the foundation for mini pizzas, packed with the same intense flavors as the standard pizza-parlor pie but minus the calories. Serve with garlic toast and a tossed green salad, and end with an fresh oranges slices with cinnamon for dessert.