Portobello Pizza

• 2 portobello mushroom caps
• Olive oil spray
• 2 (1/4-inch thick) slices part-skim mozzarella
• 1 ripe tomato, cut into eighths
• 10 basil leaves, chiffonade
• 1 tablespoon pine nuts

1. This dish makes a great appetizer or hors d'ouevre.
2. To serve as an appetizer or hors d'ouevre, cut the portobellos in half.
3. If you want to serve this as a meal, leave the pizzas whole.
4. The yield is 4 servings as an appetizer or hors d'oeuvre and 2 servings as a main course.
5. Preheat oven to 350 degrees F.
6. Spritz mushroom caps lightly with oil spray.
7. Transfer mushroom caps to a baking sheet and bake for 10 minutes.
8. Remove from oven and top each with the cheese, tomato wedges, basil, and pine nuts.
9. Return to oven and bake for an additional 5 minutes.
10. Serve immediately.
11. Calories: 78
12. Total Fat: 4 grams
13. Saturated Fat: 2 grams
14. Carbohydrates: 5 grams
15. Fiber: 2 grams
16. Calories: 157
17. Total Fat: 8 grams
18. Saturated Fat: 3 grams
19. Carbohydrates: 11 grams
20. Fiber: 3 grams

portobello mushroom caps, olive oil spray, mozzarella, tomato, basil, nuts

Taken from www.foodnetwork.com/recipes/portobello-pizza.html (may not work)