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Pesto Portobello Pizzas

Super easy and delicious! Lunch, dinner or snack, we can’t think of a time when these pizzas wouldn’t come in handy. Serve quartered with toothpicks as appetizers. —Laurie Barmore, Waterford, Wisconsin
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 4 large portobello mushrooms (4 to 4-1/2 inches)
  • 1/2 cup prepared pesto
  • 1 roma tomato, thinly sliced
  • 1 cup shredded part-skim mozzarella cheese
  • 4 fresh basil leaves, thinly sliced

Directions

  • Preheat oven to 400°. Remove and discard stems and gills from mushrooms. Place mushrooms, stem side up, on a greased baking sheet.
  • Spoon pesto over mushrooms. Top with tomato slices and sprinkle with cheese. Bake 15-20 minutes or until mushrooms are tender. Sprinkle with basil.
Nutrition Facts
1 pizza: 261 calories, 19g fat (7g saturated fat), 26mg cholesterol, 377mg sodium, 9g carbohydrate (3g sugars, 3g fiber), 15g protein.
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