Pizza doesn’t get any easier or simpler than this!
Ingredients (for 4 servings):
Four 6″ Portobello Mushrooms, rinsed, stems removed and degilled
1 cup of chopped yellow tomato
1 cup of chopped red tomato
1 garlic clove, minced
1 leek, thinly sliced
3 large basil leaves, chopped
Panko bread crumbs, about a ½ cup
Low-fat mozzarella cheese or reduced fat jack cheese, grated, about 2 ounces
Simply degill four 6″ portobello mushrooms. Broil them, with the gill side down for 5 minutes on a foil lined baking sheet. While they are broiling, you can proceed to make the stuffing.
Chop and combine the yellow and red tomatoes with the chopped garlic, sliced leeks, basil, and panko. Add the low-fat mozzarella or reduced fat jack cheese and mix well.
Remove the broiled mushrooms, turn them gill side up and discard any accumulated liquid. Sprinkle with salt and pepper to taste.
Stuff each mushroom with one-quarter of the stuffing mixture. Broil again for 2-3 minutes or until the cheese melts.
Serve with balsamic vinegar and a side salad and you’ve got Dinner with a capital “D”!