Portobello Mushroom Pizzas

Happy Hump Day!

I saw this on Facebook this morning and had to share it. Doesn't it feel like that sometimes? Nothing like my favorite medium hazelnut coffee from Dunkin' {with cream & 2 Splendas to boot}.

 

On another note, in my quest to eat healthier, I've been trying to get a little creative in the kitchen while still maintaining a lifestyle of easy breezy food. I just don't have time for anything more than that and I'm kind of ok with it. Perhaps I'll talk more about my spiral from full blown avid cook & baker to a measely 'do what I can to get by' approach in another post, but for now, I'll just tell you that if prep takes more than 15 minutes, it just ain't happenin'.

Homemade pizza is always a staple in our house and you can find us eating it once a week, whether it's on an English muffin, using store-bought dough, as a tortilla pizza or even as a pizzadilla. As I'm trying to cut out some of the carbs in my life, I thought perhaps a nice portobello mushroom cap would be a nice way to healthify the homemade pizza situation.

 

Portobello Mushroom Pizzas

You'll Need:

Large portobello mushroom caps, cleaned & prepped

Olive oil

Tomato sauce

Mozzarella cheese, shredded

Parmesean cheese, grated

Turkey Pepperoni or any other toppings of your choice

 

Directions:

Preheat oven to 400 degrees. Line a baking sheet with foil and place mushroom top side down. Brush with olive oil and bake for 5 minutes. Take the tray out of the oven and sop up the water with a paper towel that will pool from the mushrooms. Fill each mushroom cap with sauce, cheese and toppings. 

Bake for another 7-8 minutes until the cheese is melted and bubbly and enjoy!

The mushrooms will continue to leak a bit of water into the pan which is totally fine and didn't affect taste or texture. A great, healthy 15 minute meal if I ever saw one...

Have a great Wednesday!

What are your quick and easy dinners as of late?