Beef Pizza Portobellos

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 25 Minutes

Nutritional Information

Calories 297
Fat 13.5 g
Satfat 5.5 g
Protein 27.2 g
Carbohydrate 16.5 g
Fiber 3.4 g
Cholesterol 41 mg
Iron 3.6 mg
Sodium 704 mg
Calcium 209 mg

Ingredients

4 medium Portobello mushroom caps (about 1 pound)
Cooking spray
2 teaspoons extra-virgin olive oil
3/4 pound ground round
1 tablespoon dried basil
1/8 teaspoon fennel seeds
1 (14-ounce) jar pizza sauce
2/3 cup (2 2/3 ounces) shredded part-skim mozzarella cheese

Preparation

Remove gills from undersides of mushrooms with a spoon. Place mushrooms on a baking sheet coated with cooking spray, underside up. Coat mushrooms with cooking spray. Drizzle 1/2 teaspoon olive oil over each mushroom. Bake, uncovered, at 400° for 8 minutes or until tender. Remove from oven. Set aside, and keep warm.

Cook ground round, basil, and fennel in a nonstick skillet over medium heat until beef is browned, stirring until it crumbles. Drain well.

Spoon pizza sauce evenly over mushrooms; top evenly with beef mixture and cheese. Broil 2 minutes or until cheese melts.

Note:

Oxmoor House Healthy Eating Collection

January 2001
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