*The points value depends upon the serving size. For appetizers, cut pizza in half...that = 1 point. For a meal sized poriton, leave pizza whole..that is 3 pts! This is a great idea!!! Colette
Portobello Pizza Recipe courtesy Juan Carlos Cruz Show: Calorie Commando Episode: That's Italian
This dish makes a great appetizer or hors d'ouevre. To serve as an appetizer or hors d'ouevre, cut the portobellos in half. If you want to serve this as a meal, leave the pizzas whole. The yield is 4 servings as an appetizer or hors d'oeuvre and 2 servings as a main course. 2 portobello mushroom caps Olive oil spray 2 (1/4-inch thick) slices part-skim mozzarella 1 ripe tomato, cut into eighths 10 basil leaves, chiffonade 1 tablespoon pine nuts Preheat oven to 350 degrees F. Spritz mushroom caps lightly with oil spray. Transfer mushroom caps to a baking sheet and bake for 10 minutes. Remove from oven and top each with the cheese, tomato wedges, basil, and pine nuts. Return to oven and bake for an additional 5 minutes. Serve immediately.
Nutritional Analysis per appetizer or hors d'ouevre serving= 1 Flex Point Calories: 78 Total Fat: 4 grams Saturated Fat: 2 grams Carbohydrates: 5 grams Fiber: 2 grams
Nutritional Analysis per main course serving= 3 Flex Points Calories: 157 Total Fat: 8 grams Saturated Fat: 3 grams Carbohydrates: 11 grams Fiber: 3 grams
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
