Stuffed Mushroom Pizza

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 

Take off Stems, Wash with water - inside and outside and Pat dry with paper towel . 
Leave sitting face down for 5 minutes

        

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.  

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.

4.  Sprinkle Grated Cheese on inside of caps.

5.  Add 1 slice of Munster Cheese or Provolone Cheese

6.  Add your choice of Sauces:  Cooking Sauce add
bacon, pepperoni, veggies 

Bolognese left front, Chili Top

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. 

 

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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Chili

Chili  -                                     Bariatric Friendly

 Ingredients

Meat

6 lbs of chopmeat - Beef, Chicken or Turkey (your choice)

Olive oil

1 Yellow medium Onion- Diced Small

1 envelope Ortega Reduced Sodium Chili Seasoning Mix

1/4 tsp Salt,  1/2 tsp Pepper & 1/2 tsp Garlic

SAUCE:

1/2 Red large Onion- Diced small

1/2 cup Olive Oil ( enough to cover onions)

2 cans of Tuttorosso Diced Tomatoes

2 can of Del Monte - Diced Tomatoes with Zesty Mild Green Chilies

2 can of Del Monte - Diced Tomatoes with Zesty Chili Style

1 Tbs Salt, 1 tsp Pepper  1 tsp Garlic & 1 TBS Sugar

1 envelope Ortega Reduced Sodium Chili Seasoning Mix

4 celery stalks- Diced Small

4 scallions -  Diced Small

1/2 Red Pepper - Diced Small

2 can Bush's  Black Beans - Mild Chili Sauce

2 can Bush's Chili Beans- Pinto Beans - Mild Chili Sauce

1 can Goya - Red Kidney Beans

1/4 cup of grated Cheese

Optional:

1 Bag of  4 cheese Mexican Blend

1 package of Old El Paso Flour Tortilla Boats

	COOKING THE CHOPMEAT
	Place Chopmeat in Frying Pan with Olive oil (less than 1/4 cup )
	ADD:  1/4 tsp Salt,  1/2 tsp Pepper & 1/2 tsp Garlic
	Stir and Cook until 1/2 done. Strain out 1/2 the oil. If too much.

	ADD:  1 Yellow medium Onion- Diced Small
	Cook until golden brown

	ADD: 1 envelope Ortega Reduced Sodium Chili Seasoning Mix
	Mix in and cook for about 2 minutes.

Place on side and cook sauce. COOKING THE CHILI SAUCE In Large Sauce Pot Place 1/2 Red large Onion- Diced small with 1/2 cup Olive Oil ( enough to cover onions) Cook until lightly golden

	Add all Tomato sauces
	2 cans of Tuttorosso Diced Tomatoes
	2 can of Del Monte - Diced Tomatoes with Zesty Mild Green Chilies
	2 can of Del Monte - Diced Tomatoes with Zesty Chili Style
	1 Tbs Salt, 1 tsp Pepper  1 tsp Garlic and 1 TBS Sugar
	Cook on Medium until 1st boil then

	ADD: 1 envelope Ortega Reduced Sodium Chili Seasoning Mix
	4 celery stalks- Diced Small
	4 scallions -  Diced Small
	1/2 Red Pepper - Diced Small ADD: All the cooked Seasoned Chopmeat
	Cook for another 10 min. on Medium.

	ADD:  2 can Bush's  Black Beans - Mild Chili Sauce
	2 can Bush's Chili Beans- Pinto Beans - Mild Chili Sauce
	1 can Goya - Red Kidney Beans
	Stir
	Cook for another 10 Min on low, Stirring Frequently.

     


Serve with:  Cheddar cheese of your choice.

       

Last for 6 months in freezer or more.

	Once cooled off. Can freeze in plastic containers.  16 oz serving
	For Bariatrics fill container  8 oz only.