Portabella Mushroom Pizzas

It’s been a week since Thanksgiving – did you get back on track with your healthier eating right away? Or are you still riding that holiday high? I have to tell you that I rode that wave a little longer than I intended…oops! I actually ate my way through the rest of last weekend…but the weirdest thing happened on Monday: I realized I was so relieved and happy to get back to my healthy routine!?

So, now that we have gotten through Thanksgiving meals and all of the subsequent leftovers, leftover recipes and the like, it’s way past the time to get back to healthier eating. This is where low-calorie Portabella Mushroom Cap Pizzas come into play. I’ve seen these all over the web and I had wanted to try them…I can’t believe it took me this long!

These were delicious! And you can honestly just make them your own way with any of your favorite pizza toppings…and don’t be afraid to be creative!

Ingredients:

· Medium to large sized Portabella Caps – wiped clean, stems removed; scoop out gills (the number of caps really depends on how many folks you are cooking for; I’d plan for 1-2/person depending on the cap size)

· Marinara Sauce (this would even be delicious with a pesto or alfredo sauce!)

· 2% or FF cheese

· Frozen Spinach

· Turkey Pepperoni (again, you can put whatever you like on it!)

· Red pepper, chopped

· Garlic powder

Preparation:

1. Preheat oven to 475 degrees, place caps, gill-side down on a baking sheet and bake for about 10 minutes (you want them gill-side down to help remove moisture)

2. Remove from oven and turn them over

3. Top the caps like you would a pizza crust

4. Return to oven and bake for about 10-15 more minutes to melt the rest of the ingredients.