Baby Portobello “Pizza” bites

Macros / Serving Size

Protein 8 g | Fat 4 g | Carbs 18 g

% Calories of Macros / Serving Size

Calories 136 | Protein 22 % | Fat 27 % | Carbs 50 %

Nutrients / Serving Size

Fiber 3 g | Sodium 446 mg | Sat. Fat 2 g

Ingredients (Serves 4)

• 12-16 medium to large whole baby portobello mushrooms 
• ½ cup shredded mozzarella cheese
• 1/3 cup bread crumbs
• 1 tsp. garlic powder
• 1 tbsp. Italian seasoning
• 8 oz. tomato sauce
• 2 tbsp. fresh chopped basil leaves (optional)

Directions

1. Preheat oven to 350 degrees F.
2. Gently clean the mushrooms with a damp paper towel.  Remove the steams and set aside.
3. In a medium-sized mixing bowl, add the tomato sauce, bread crumbs, garlic powder and Italian seasoning.  Mix well.
4. Dice the mushroom stems and add ½ to ¾ cup into the tomato sauce.  Discard the remaining stems or save for another use.
5. Gently spoon the mixture into the mushroom caps and place the mushrooms on a lightly greased baking sheet.
6. Place the mushrooms in the oven and bake for 12 minutes.  Quickly sprinkle the cheese over the mushrooms and cook for an additional 3-4 minutes, or until the cheese melts is bubbly.
7. Remove the mushrooms from the oven and garnish with fresh basil, if desired.  Let set for 5 minutes before serving.

Note

• Nutrition analysis is based on the use of full fat shredded cheese, regular canned tomato sauce, dried oregano, and 16 oz. of mushrooms.  Optional ingredients were not included in the analysis.  To decrease the calories and fat, consider using a lower fat option for cheese.  Sodium level can be reduced by choosing a low-sodium or no added salt variety of canned tomatoes and/or low-sodium cheese.

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