Grilled Portobello Pizzas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Pizza? On a low-carb diet? Sure, when you put the toppings on a portobello cap instead of a bread crust. 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 tablespoon bottled minced roasted garlic |
1 teaspoon olive oil |
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 |
Directions:
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.
5. carbo rating: 16
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