Ingredients:
6 portobello mushroom caps, scrubbed by hand with water
1 jar Classico spicy tomato and basil sauce, or homemade
5 cloves garlic, minced
1 tsp olive oil
1.5 cups part skim mozzarella cheese, shredded
1 small onion, chopped
1/2 cup parmesan cheese, grated
handful spinach
about 18 turkey pepperoni slices
Bake the portobello caps, stem side down for 5 minutes in a preheated, 325 degree oven. Stir minced garlic and olive oil together for about 2 minutes, then add tomato sauce, just to heat. Take the caps out of the oven, flip the over so the stem side is up. Pour equal amounts of sauce onto each cap. Add all other ingredients onto caps, finishing with mozzarella and parmesan. Add any other ingredients you would like. Bake for 15 minutes or until cheese is melted.
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