Don’t Be In The Dark About Mushrooms

January 12, 2016

Looking for something fast and yummy as a lunch, side or even light supper dish? Something to banish the guilt of indulging in too much smorgasbord holiday fare? Give stuffed Portobello mushrooms a try. Mushrooms are low in calories and high in rich nutrients like potassium and riboflavin. Preparing them is a cinch and they combine well with just about any food.. Here is a very tasty way to have them.

Portobello Mushroom “Pizza”
Serves 4

4 large Portobello mushrooms, stems removed and mushroom caps wiped with a damp cloth.
4 Tablespoons extra virgin olive oil
1-cup tomato sauce
1-1/2 cups shredded Mozzarella cheese

Turn mushrooms over scrap the gills out with a small spoon.

Brush the caps and cavities with olive oil, sprinkle one with salt and pepper and divide and spread the tomato sauce in each cavity.

Divide and sprinkle the cheese over the top and bake in a 350F oven for about 12 to 15 minutes.

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