- 1/2 pound mushrooms
- 1 tablespoon butter or olive oil
- 4 pocket bread rounds (6 in. wide)
- 3/4 cup shredded Swiss or fontina cheese
- 2 to 3 teaspoons chutney
- calories 81
- caloriesfromfat 27 %
- protein 3.2 g
- fat 2.4 g
- satfat 1.4 g
- carbohydrate 12 g
- fiber 0.4 g
- sodium 130 mg
- cholesterol 6.8 mg
How to Make It
In a food processor, mince mushrooms.
In a 10- to 12-inch frying pan, combine mushrooms and butter. Stir often over high heat until juices evaporate and mushrooms start to brown, 5 to 7 minutes.
Lay pocket bread rounds cupped side up on a baking sheet and scatter the mushroom mixture equally on top of them. Sprinkle each with about 3 tablespoons cheese.
Bake in a 400° oven until cheese melts and bread crisps, 5 to 7 minutes. Drizzle chutney over each pizza and cut each round into quarters.
Nutritional analysis per piece.