Portobello Mushroom Pizza Recipe

(serves 4)

4 portobello mushroom caps
1 15 ounce can diced fire roasted tomatoes
4 ounces fresh mozzarella cheese (thinly sliced or grated)

Preheat oven to 350. Spray rimmed baking sheet with non-stick spray. Clean mushroom caps with paper towel and remove stems. Spoon 1/4 cup tomatoes with or without juice into cap. Layer mozzarella cheese over tomatoes. Bake in oven for 20 minutes. Serve with a knife and fork.

Serve hot or room temperature.

115 calories, 5.9 g fat, 6.9 g carbohydrates, 9.8 g protein, 1.7 g fiber, 200 mg sodium, 2 Points+

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Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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