 |
Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
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 |
Directions:
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.
|
|