Portobello Mushroom Pizza

Name: Portobello Mushroom Pizza
Total time: 30 min
Ingredients: 6 large Portobello mushroom caps; 2 Tbsp. butter; 1 garlic clove, peeled and minced; 1⁄2 cup balsamic vinaigrette; 3 medium plum tomatoes, diced; 2 cups shredded mozzarella cheese; 1 Tbsp. dried oregano; 1⁄2 tsp. ground black pepper; 1⁄2 cup small basil leaves

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Low-carb dieters can rejoice in this grain-free pizza. It makes a particularly delicious centerpiece to a salad of lightly dressed, tossed spring greens.

Serves: 6Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy

Serves: 6

Ingredients

6 large Portobello mushroom caps
2 Tbsp. butter
1 garlic clove, peeled and minced
1⁄2 cup balsamic vinaigrette
3 medium plum tomatoes, diced
2 cups shredded mozzarella cheese
1 Tbsp. dried oregano
1⁄2 tsp. ground black pepper
1⁄2 cup small basil leaves

Directions

Step 1
Preheat oven to 350°F.
Step 2
Rinse mushroom caps and pat dry. Melt butter in a heavy skillet over medium-high heat. Add garlic. Quickly sear mushroom caps top-down in the skillet. Place caps, underside up, on a baking sheet lined with nonstick foil.
Step 3
Brush caps with balsamic vinaigrette. Divide diced tomatoes over mushrooms, then top with mozzarella. Season with oregano and black pepper.
Step 4
Bake mushrooms for 10 to 12 minutes or until cheese is melted and bubbly. Remove from oven, sprinkle with basil, and let stand briefly before serving.