Portobello Mushroom Pizza Recipe
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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