Portobella Mushroom Pizzas

• 4 giant Portobello mushroom caps
• 2T. balsamic vinegar, or more as needed
• 1.5 T. basil pesto
• 1.5 cups shredded low fat mozzarella
• 2 oz. soy pepperoni (or turkey bacon)
• 6 artichoke bottoms (6 oz) chopped
• 2 T. chopped olives (optional)
• Pinch of oregano

1. Preheat oven to 500
2. Wipe mushrooms clean and remove stems. Chop stems and place in a mixing bowl. Using small spoon gently scoop out black gills on underside of mushroom caps and discard gills. Place mushrooms, cap side down, on foil lined sheet.
3. Combine balsamic vinegar and pesto in small mixing bowl and brush mixture on mushroom caps. Place in oven and cook for 5 to 7 minutes, or until tender.
4. Meanwhile , combine in bowl, 1 cup of cheese, soy pepperoni slices, artichoke bottoms, chopped mushroom stems, olives and oregano, tossing to mix well. Remove mushrooms from oven, and , dividing mixture evenly fill each cap. Sprinkle with remaining 1/2 cup of cheese. Bake for 7-10 minutes and serve.

mushroom caps, balsamic vinegar, basil pesto, mozzarella, soy pepperoni, bottoms, olives, oregano

Taken from www.epicurious.com/recipes/member/views/portobella-mushroom-pizzas-51593041 (may not work)