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Betsy Kuebler | Farmers EC

8 large portobello mushrooms, stems removed 1 clove garlic, mashed 4 tablespoons olive oil 8 slices mozzarella cheese, each approximately ¼ inch thick 1 large tomato, peeled and diced 1 teaspoon sea salt 1/3 cup coarsely chopped fresh basil

  • Preheat oven to 425 degrees. Lightly coat surface of baking sheet with cooking spray. Arrange mushrooms, gill side up, on baking sheet.
  • Saute garlic in olive oil in a small skillet over medium-high heat 3 minutes, or until garlic is golden brown. Remove garlic and discard. Brush mushrooms with olive oil.
  • Bake 5 minutes or until mushrooms are lightly browned and slightly crisped on top.
  • Place a slice of cheese on top of each mushroom. Divide diced tomatoes among mushrooms, mounding on top of cheese. Sprinkle tomatoes with salt and basil. Return to oven 3 minutes more, or until cheese is melted and bubbling.

Servings: 8. Serving size: 1 pizza. Per serving: 253 calories, 16.8 g protein, 16 g fat, 6.5 g carbohydrates, 1.4 g dietary fiber, 669 mg sodium, 3.1 g sugars, 30 mg cholesterol