PORTOBELLO MUSHROOM PIZZA
Trim Empty Carbs From Your Diet While Whittling Away Your Waistline.
-Muscle & Fitness June 2014, pg 126
If you knew me at all you’d know this is something amazing…me in the kitchen cooking, lol. Seriously though, I’ve been told, MORE THAN ONCE, to stay out of the kitchen. But I did it! I made something cool and actually tasted good! Lol
I’ve picked up plenty of magazines, books, articles, etc that have amazing recipes inside, but until now never seemed to prepare any of them. I’ve not been much of a “cook” in times past, but recently I’ve taken an interest in preparing meals! In my post “Will the REAL Brandye Dague Please Stand Up” I state my journey back to me.
Obviously, to Just B Healthy & Fit you must eat healthy, in addition to, getting fit.
I came across this portobello mushroom pizza recipe in the June 2014 issue of Muscle & Fitness. The article is titled”The Replacement” it’s all about food swaps that cut out high carb calories (stay tuned for more recipes from this article!). Here is an opportunity to enjoy all those great pizza flavors without the side effects that come with eating wheat! Yay! By replacing pizza crust with portobello mushroom you cut out 19g of carbs!
PORTOBELLO MUSHROOM PIZZA Details!
- 407 cals
- 22g fat
- 25g protein
- 30g carbs
What you’ll need:
- 4 large portobello mushrooms
- 1c marinara sauce
- 2c spinach
- 1c grated part-skim mozzarella cheese (I used BelGioioso FRESH mozzarella)
- 1tsp olive oil
- 1/3c chopped olives (I used black & kalamata)
- 1/4c fresh basil, torn
How to make:
- Preheat oven 375. Remove mushroom stems and scrape out the dark gills under the mushroom caps with a spoon. Lightly coat caps with oil.
- Make 4 small aluminum foil circles (actually squares); place on baking sheet with caps top-side down on foil (prevents sogginess). Bake 10 min.
- Remove from oven (drain excess liquid) spread sauce. Top in this order: spinach, cheese, olives. Bake another 7min, or until cheese is melted. Garnish with basil & serve!
Please post your results, modifications, opinions, comments, critiques, similar recipe, etc., and your questions for anything that may be unclear to you, below or on my FaceBook fan page (Just B Healthy & Fit)…while you’re there please “like” my page, I’ll gladly return the favor.
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