Portobello mushrooms make great pizza bases. The best part of all? No dough-rolling required!
- 8 portobello mushroom caps
- 1 tbsp. olive oil
- 1 tsp. coarse salt
- ½ tsp. pepper
- 1 c. store-bought tomato sauce
- 4 oz. shredded part-skim mozzarella cheese or whole-milk ricotta cheese (½ cup)
- toppings and garnishes
- Cooked sliced turkey or chicken sausage
- Cooked broccoli florets
- Sautéed spinach or kale
- sliced zucchini
- Halved cherry or grape tomatoes
- Roasted red peppers
- Parmesan cheese
- Basil or pesto
- red pepper flakes
- Heat oven to 400°F. Place mushroom caps on a baking sheet, gills down. Drizzle with oil, and season with salt and pepper. Bake 5 min.
- Drain mushrooms on paper towels. Return to baking sheet, gills up.
- Spoon sauce into mushroom caps (about 2 Tbsp each) and top with cheese (2 Tbsp mozzarella or 1 Tbsp ricotta). Arrange toppings over mushrooms.
- Bake until cheese is melted, 12 to 15 min. Top with any of the garnishes and serve hot.
190 cal, 10 g fat (4 g saturated), 13g protein, 15 g carb, 9 g sugar, 4g fiber, 858 mg sodium, 18 mg cholesterol per serving (without toppings and garnishes)
This story originally appeared in the April 2016 issue of Dr. Oz The Good Life.