Pizza? On a low-carb diet? Sure, when you put the toppings on a portobello cap instead of a bread crust.
Oxmoor House JANUARY 2005
1. Prepare grill.
2. 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.
3. Remove brown gills from undersides of mushrooms using a spoon; discard gills. Coat top and bottom of mushroom caps evenly with cooking spray; sprinkle with salt and pepper.
4. Place mushrooms, top sides up, on grill rack coated with cooking spray; 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.
carbo rating: 16
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