Portabello Mushroom Cap Pizza - Measuring Cups, Optional

May 15, 2012 -

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Portabello Mushroom Cap Pizza

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

Ingredients

1 large Portabello Mushroom Cap

¼ cup Shredded Part Skim Mozzarella Cheese

1 heaping tablespoon Marinara Sauce

Toppings of your choice

Directions

Wash and scoop out the mushroom cap gills

Spread 1 tablespoon Marinara Sauce

Add mozzarella cheese

Bake for 20 minutes on 400 degrees

Serve warm.

Servings: 1

Nutrition Information: Cals 120. Carbs 8g. Fat 6g. Protein 6g. Sodium 320mg.

1 Comment

kitchenriffs May 21, 2012 at 11:39 am

Nice idea! A healthier take on basic pizza. I’m going to borrow this idea! Thanks for this.

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About Mrs. Measurement

I am by no means a foodie, but there’s no denying my love for food. A halfie – quite literally Arab American by ancestry and citizenship, respectively – I’ve developed a love for good food. My mother learned to cook from the best cook in the world, my grandmother (Tayta). I can only hope to compare to them both one day and pass my love for good cooking down to my kids. Married for a little over a year and a half, I am by my mother’s standard, a newlywed until my first child comes along. With a day job in communications and media relations, I’m also new to the kitchen and the world of toasting, breading, searing, blanching, creaming, sautéing and much more. Since getting married, I’ve been trying to make my way around my kitchen with as little collateral damage as possible. Here I share my experiments, accidents, failures, and successes – with and, sometimes, without measuring cups.

About The Name

Learning from the best means scribbling down recipes from the best and the best in my case – my Tayta – doesn’t use measuring cups or measuring spoons. I don't even think she owns a set. “A little bit of this” and “just enough of that” are not uncommon when I’ve asked her for her recipes. The newbie that I am, I still live by the cup and teaspoon – I even have the smaller measuring spoons for those times when I’m in need of a “dash” or a “tad.” Measuring cups in hand, I will take on my kitchen one cup and one handful at a time.