Lower in calories, higher in nutrients, protein, and fiber, Portobello mushrooms are a great replacement for that frozen, store-bought pizza dough. They are an excellent source of selenium which is an important mineral for optimal antioxidant activity, and their polysaccharide and beta-glucan components show anti-cancer properties.
These are fast and easy to make and you can change the toppings to meet your likes and dietary restrictions.
4 large Portobello mushrooms
6 ounces on mozzarella, almond or tapioca cheese
2 chopped slices of bacon
1/2 cup of sun-dried tomatoes, loosely packed
2 tbsp of chopped red onions
1/2 tsp of garlic powder
1 tbsp of chopped basil
Salt & pepper
- Preheat oven to 400 F
- Place tomatoes in a bowl and add 1 cup of boiling hot water and 1/8 tsp of salt and soak for 10 mins.
- Drain and add the cheese, garlic powder and red onions; mix and split into 4.
- Wipe the mushrooms with a moist paper towel, do not rinse or they will get soggy.
- Remove stems and rub mushrooms with olive oil.
- Place top down on a greased cookie sheet.
- Cover with the cheese, top with bacon.
- Bake for 20 minutes or until mushrooms are soft.
- Top with chopped basil and serve.