Pizza has got to be one of the easiest things to whip up for a weeknight dinner. Lucky for me, my husband doesn’t eat leftovers over two days old. That means, if I make something Monday night, he won’t eat it on Wednesday.
Like everyone else, I decided to start counting my calories (again) via MyFitnessPal, encouraging me to stay within a certain calorie limit and thereby “watching” what I eat. Balancing that, along with the leftovers situation, I decided to throw together mushroom cap pizzas.
Portabello Mushroom Cap Pizza Recipe
Ingredients1 large Portabello Mushroom Cap ¼ cup Shredded Part Skim Mozzarella Cheese 1 heaping tablespoon Marinara Sauce Toppings of your choice
DirectionsWash and scoop out the mushroom cap gills Spread 1 tablespoon Marinara Sauce Add mozzarella cheese Bake for 20 minutes on 400 degrees Serve warm.
Nutrition Information: Cals 120. Carbs 8g. Fat 6g. Protein 6g. Sodium 320mg.