Pesto Stuffed Portobello Pizzas

BodyRock.tv Portobello Pizza

Ingredients:
4 tomatoes, chopped
4 large portobello mushrooms,
4 cloves of garlic,
lemon,
1 leek, chopped
1 onion, chopped,
fresh basil,
parmigiano reggiano cheese,
fresh parsley,
olive oil,
salt.


Directions:Heat up about 2 table spoons of olive oil.

Stir the onion until it’s slightly brown.

Squeeze about 1 table spoon of fresh lemon juice over the ingredients.

Add about 5 leaves of chopped fresh basil.
Spray olive oil on a baking sheet and place the mushrooms on the sheet with the bottom side up.

Add the mixed ingredients from the sauce pan into each mushroom and top with grated parmegiano cheese. Place the baking sheet into the preheated oven and bake for 12 minutes at 400F

Sprinkle with fresh chopped parsley. Ready to serve
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Pesto Stuffed Portobello Pizzas

4 Portobello mushroom caps, stems removed
1/2 cup Basil Lemon Pesto (or other Clean pesto sauce)
4oz fresh mozzarella, drained and sliced 1/4-inch thick
4 campari tomatoes or other vine-ripened tomatoes, sliced 1/4-inch thick

1. Preheat oven to 425 degrees

2. Using a soup spoon, scrape out gills from underside of portobellos caps and discard. Spread 2 Tbsp pesto in scraped-out hollow of each mushroom cap. Top with mozzarella and tomato slices, enough to cover top of each mushroom.

3. Place pizzas on a baking sheet and bake in the oven until mozzarella is melted and portobello mushrooms are cooked, but hold their shape still, about 10 minutes.

Servings 4 x 1 pizza
Calories: 201
Protein: 12g
Fat: 14g