Portobello Pizzas With Tomato Bruschetta |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Meaty portobello mushrooms make great crusts for individual pizzas. Jarred bruschetta makes an easy topping, but experiment with whatever you like on your pizza. This recipe doubles or triples easily. Enjoy! Ingredients:
2 portobello mushroom caps |
1 garlic clove, crushed |
1 teaspoon olive oil |
1/3 cup tomato, bruschetta chunky |
1/2 cup part-skim mozzarella cheese, grated |
Directions:
1. Preheat oven to 350°F Remove the mushroom stems and scrape the gills out with a spoon. Stir the garlic into the oil and brush it all over both sides of the mushroom caps.
2. Place the mushrooms bowl-side-up on a baking sheet and bake for 8 - 10 minutes, or until tender. Take the mushrooms out of the oven and over up to 450°F.
3. Top mushrooms with bruschetta and sprinkle with cheese. Bake for 5-10 minutes, until the cheese melts.
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