ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Beef Pizza Portobellos

Prep time 5 mins
Cook time 25 mins
Yield 4 servings

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

Nutrition 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

How to Make It

  1. 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.

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

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

Oxmoor House Healthy Eating Collection