Got this delicious appetizer recipe from a friend who thought it looked like a good date night snack. I just finished making them and they smell wonderful and look fantastic. Thanks for sharing this with Ted and I and Harvest Lite Café.
8 mini Portabella mushrooms (or 2 large Portabella mushroom caps)
1/2 cup marinara sauce any you prefer. (I made mine from fresh tomatoes and herbs)
1/2 oz. turkey pepperoni (approx. 6 slices) (I used mini’s and they fit nicely)
2 oz. black olives cut in pieces.
3 oz. low-fat Mozzarella cheese
1 egg white
Preheat oven to 400 degrees. Clean mushrooms and scoop out the insides and stem with a spoon. Place on baking pan and bake for 7 minutes. While mushrooms are baking, grate Mozzarella, and combine in a bowl with one egg white. (Usually low-fat cheese has trouble melting, so this technique helps the cheese melt while adding a bit of protein.) Remove mushrooms from oven, and turn the broiler to High. On the mushrooms layer pizza sauce, cheese mixture, olives, and pepperoni slices. Return pan to oven and broil on High for 3 minutes or until cheese has melted and started to brown.
Nutrition Plan Servings:
6 mushrooms provide 1 1/2 veggie servings, 1/2 protein serving, 1/2 fat serving, 2 dairy servings.
P.S. When cleaning your mushroom, don’t rinse them under water like I did – mushrooms are very absorbent, and I found that mine came out a bit watery. I’ve since learned that you should just brush the dirt off of them with a cloth or paper towel. I actually bought prewashed at Kroger.