Portobello Spinach Pizza

Name: Portobello Spinach Pizza Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 4 large Portobello Mushroom Caps; 6 oz sodium free tomato paste; 1 tbsp water; fresh basil oregano & dried crushed red pepper to taste; 1 garlic clove minced; 1 cup fresh spinach; 1/4 cup part-skim mozzarella shredded cheese; additional diced vegetables optional

(1)

Minutes to Prepare: 5
Minutes to Cook: 15

Number of Servings: 4

Ingredients

4 large Portobello Mushroom Caps6 oz sodium free tomato paste1 tbsp waterfresh basil, oregano & dried crushed red pepper to taste1 garlic clove, minced1 cup fresh spinach1/4 cup part-skim mozzarella shredded cheeseadditional diced vegetables optional

Directions

Wash mushroom caps and let dry.

Combine tomato paste, water, garlic, herbs to make a sauce. Add more water if you prefer the sauce thinner.

Mist mushroom caps and heating tray with olive oil.

Place mushrooms on tray with open end up.

Back @ 350 for 5 minutes with no toppings.

Remove, layer sauce on cap, spinach & cheese.

Bake in preheated oven at 350F for 10-15 minutes.

Add additional vegetables if desired.

Number of Servings: 4

Recipe submitted by SparkPeople user NVR2HEALTHY.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 91.3
Total Fat: 1.4 g
Cholesterol: 4.1 mg
Sodium: 71.3 mg
Total Carbs: 14.7 g
Dietary Fiber: 2.1 g
Protein: 7.6 g

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Member Reviews

REDGRAMA
Tomato Paste not a GOOD CHOICE. Pizza Sauce, or Pasta sauce much better. The tomato paste is much TOO ACRID in
flavor. Over powers the Mushroom. - 3/26/10

Reply from NVR2HEALTHY (3/26/10)
I agree pizza sauce or pasta sauce is tasty on Portobello mushrooms. Personally, I enjoy the sharp pungent taste of tomato paste.