Stuffed Portabella Mushroom Pizza Bariatric Friendly (My favorite meal)
Ingredients:
Portabella Mushrooms
Olive Oil and Seasonings
grated Cheese
Munster Cheese 1 1/2 for each mushroom
Sauce of your choice: Cooking Sauce/Puree, Marinara Sauce, Bolognese Sauce
and Chili - Recipes are listed on this site. 1/4 - 1/2 cup full for each
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Take off Stems, Wash with water - inside and outside and Pat dry with paper towel .
Leave sitting face down for 5 minutes |
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2. In small Bowl - 3/4 cup Olive Oil, a dash of Salt, Pepper, Garlic Powder, Oregano and tsp Grated Cheese, mix well. The mushrooms will absorb a lot of the oil mixture. |
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3. Brush outside of caps with a lot of Olive Oil mixture. The mushrooms will absorb a lot of the oil mixture.
Let sit for 2 min. |
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4. Sprinkle Grated Cheese on inside of caps. |
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5. Add 1 slice of Munster Cheese or Provolone Cheese
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6. Add your choice of Sauces: Cooking Sauce add
bacon, pepperoni, veggies |
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Bolognese left front, Chili Top |
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8. Add more cheese on top. Spray bottom of non stick pan with Pam Olive Oil. Place uncovered in 400 degree oven for 8 -9 minutes.
Until cheese is melted.
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9. Broil until crispy. 1 to 2 minutes. |
10. Can be placed in container in fridge for about 4 days.
Microwave to warm up.
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