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Grilled Portobello Pizzas

Prep time 15 mins
Cook time 8 mins
Yield 2 servings (serving size: 2 mushrooms)

Ingredients

  • 1/2 cup finely chopped fresh basil
  • 2 teaspoons olive oil
  • 1 teaspoon bottled minced roasted garlic
  • 12 plum tomatoes, seeded and chopped
  • 1 1/2 tablespoons minced fresh thyme
  • 1 teaspoon olive oil
  • 1 tablespoon bottled minced roasted garlic
  • 4 (4-inch) portobello mushroom caps
  • Cooking spray
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup (2 ounces) shredded part-skim mozzarella cheese

Nutrition Information

  • calories 250
  • fat 12.6 g
  • satfat 4.1 g
  • protein 17.6 g
  • carbohydrate 22.8 g
  • fiber 6.7 g
  • cholesterol 15 mg
  • iron 3.2 mg
  • sodium 470 mg
  • calcium 264 mg

How to Make It

  1. Combine first 3 ingredients in a small bowl; stir well, and set aside. Combine tomato and next 3 ingredients in a medium bowl; stir well, and set aside.

  2. Remove brown gills from the undersides of mushrooms with a spoon; discard gills. Coat top and bottom of mushroom caps evenly with cooking spray; sprinkle with salt and pepper.

  3. Coat grill rack with cooking spray; place rack on grill over mediumhot coals (350° to 400°). Place mushrooms, top side up, on rack; grill, covered, 4 minutes. Turn mushrooms over; spoon tomato mixture evenly into caps; top each mushroom with 1 tablespoon basil mixture and 2 tablespoons cheese. Grill, covered, 4 minutes or until mushrooms are tender and cheese melts.

Oxmoor House Healthy Eating Collection