Portobello Pizzas

4 portobello mushrooms
2 medium roma tomatoes, diced
4 ounces artichoke hearts
1/4 cup shredded or grated parmesan cheese
1 T balsamic vinegar
1 medium garlic clove, minced
1/2 tsp dried oregano
1/2 c shredded part-skim mozzarella cheese
1 oz. crumbled soft goat cheese
1/4 c sliced black olives

Preheat oven to 400F

Lightly spray both sides of the mushrooms with cooking spray. Place with smooth side down on a nonstick baking sheet.

Bake for 10 minutes, or until tender. Leave the oven on. Transfer the baking sheet to a cooling rack. If needed, blot the gill side of the cooked mushrooms with paper towels to remove any excess liquid.

Meanwhile, in a small bowl, stir together the tomatoes, artichokes, parmesan, vinegar, garlic, and oregano. Spoon the tomato mixture onto the baked mushrooms. Sprinkle with the mozzarella and goat cheese. Top with the olives.

Bake for 10 minutes, or until the cheeses are melted and the topping is heated through.

Number of Servings: 4

Recipe submitted by SparkPeople user JCLUMM.