The other day I pinned a Portabello Mushroom pizza and was immediately inspired. It’s such a simple idea and so light. I had to try it for myself.
I used salsa and Mexican Cheese blend to spice things up a bit. Baby spinach upped the veggies a little and added some color.
The result was amazing. You have to eat it with a fork, but the mushroom stayed meaty and the cheese/salsa combination was delicious. Oh and how can you beat 90 calories a piece? You can’t! Not for this much flavor!
Here’s what I did…
- 2 large Portobello caps
- Handful of Baby Spinach Leaves
- 4 tbsp salsa
- 1 and 1/2 oz of Fancy Shredded Mexican Cheese Blend (42g)
- Sprinkle of Dried Cilantro
Pre-heat the oven to 350 degrees.
Clean the mushroom caps and remove the stems.
Lay the caps on lined cookie sheet or a casserole dish. A lot of water will come out of the mushrooms so be prepared.
Lay a few leaves of spinach on the caps.
Smear 2 tablespoons of salsa on each cap.
Top each cap with 1/2 the cheese (3/4 of an oz.)
Bake for 20 minutes.
|Servings||Amt per Serving|
|90||4g||2g||old: 2||new: 2|