Enter Portobello Mushroom Pizzas. Since we ate out quite a bit while our AC was broken, it's a nice change of pace to have something that is easy to make that's still healthy and satisfying. Portobello mushrooms replace carb-loaded crusts, while the tomato sauce and cheese add the familiarity we're all used to. Both Chris and I really enjoyed these, and the scale thanked us, too. Enjoy!
- 3 large Portobello mushrooms
- 1 1/2 cups marinara sauce, homemade or store bought
- 1 cup Cheddar, Monterey Jack or Mozzarella cheese, shredded
- 1 tsp. Italian seasoning
Scrape out the insides of each mushroom. Place on a baking sheet, bottom side up, and put under broiler for 1-2 minutes or until a little dried out. Flip the mushrooms over and cook another 1-2 minutes. Remove from oven.
Spread each mushroom with 1/2 cup marinara sauce. Top with cheese and a sprinkle of Italian seasoning.
Place under broiler for 2-3 minutes or until cheese is melted. Serve immediately.
Source: SK Original