Pepperoni Pizza on a Portobello Mushroom Crust
Tonight, my family decided to have a frozen pizza for dinner. I sat down, figured out my weight watchers points and realized that it would cost me 8 points for 1/3 of this pizza. I love to eat! No way would 1/3 of this pizza suffice my appetite.
Then I realized there were some portobello mushroom caps sitting in the fridge, just waiting for a recipe to be made with them.
[pinit count=”horizontal” size=”large” button_type=”one” shape=”rectangular” remove_div=”true”]
I love mushrooms to no end, but realize that not every is keen about them. If you are a mushroom fan like myself, these will rock your socks off! I made two, large, pepperoni pizzas for 5 points plus (For both)! And because there were extra points not blown on the frozen pizza, I was able to have a side salad and a skinny cow ice cream for dessert.
I call that a win win!
[pinit count=”horizontal” size=”large” button_type=”one” shape=”rectangular” remove_div=”true”]
Ingredients
- 4 Tbsp Ragu Pizza Sauce
- 1/4 Cup Shredded Kraft Italian Cheese
- 2 Large Portobello Mushroom Caps
- 6 Pepperoni
Instructions
- Preheat oven to 375 degrees.
- Remove the mushroom stem and scoop out the gills with a spoon. Fill each mushroom cap with 2 tbsp of the pizza sauce, split the 1/4 cup cheese onto each mushroom and add 3 pepperonis to each mushroom.
- Place onto a foil lined sheet and bake in the oven for 20 minutes. Enjoy!
Nutrition
Comments are closed.