Portobello Mushroom Pizzas recipe
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Ingredients
- olive oil cooking spray 2 tablespoons olive oil 1 onion, chopped 4 tomatoes, diced 1 leek, chopped 4 cloves garlic, chopped 1 pinch salt 1 tablespoon fresh lemon juice 5 leaves fresh basil, chopped 4 large portobello mushroom caps ¼ cup grated Parmigiano-Reggiano cheese 1 tablespoon chopped fresh parsley
Nutrition Info
- 127.6 caloriescarbohydrate: 10.8 gcholesterol: 4.4 mgfat: 8.4 gfiber: 1.7 gprotein: 3.3 gsaturatedFat: 1.8 gservingSize: -sodium: 124.2 mgsugar: 4 gtransFat: : -unsaturatedFat: : -
Directions Portobello Mushroom Pizzas
Directions
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Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray.
Heat olive oil in a saucepan over medium heat. Cook and stir onion in hot oil until slightly browned, about 5 minutes. Add tomatoes, leek, garlic, and salt, saute until tomatoes are soft, about 5 minutes more. Sprinkle lemon juice over the vegetable mixture. Stir in basil, heat until wilted, about 1 minute.
Arrange portobello mushroom caps onto the prepared baking sheet. Fill mushroom caps with onion mixture. Sprinkle Parmigiano-Reggiano cheese on top.
Bake in the preheated oven until mushrooms are heated through and the Parmigiano-Reggiano cheese has melted, about 12 minutes. Sprinkle with parsley.