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Nutrition Facts
Serving Size 1 (278g) Recipe makes 4 servings
Calories 160
Calories from Fat 50		(31%)
Amount Per Serving		%DV
	Total Fat 5.7g	8%
	Saturated Fat 3.6g	18%
	Monounsaturated Fat 1.3g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 20mg		6%
Sodium 882mg		36%
Potassium 1025mg		29%
Total Carbohydrate 19.5g		6%
	Dietary Fiber 3.9g	15%
	Sugars 8.5g
Protein 11.6g		23%
detailed view... how is this calculated?

Veggie Portabella Pizza

Recipe #139525 | 23 min | 8 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Sharon123
Sep 30, 2005

If you love pizza, but are trying to cut down on the calories and fat, try this!Enjoy, and feel guilt free!

SERVES 4 (change servings and units)

Ingredients

4 large portabella mushrooms, stems removed
1 (6 ounce) can tomato paste
1 (8 ounce) can diced tomatoes and green chilies, drained
1 tablespoon anchovy paste (optional)
2 teaspoons minced garlic
1/2 medium yellow onion, slivered
1/2 cup light cheddar cheese, shredded
1/2 cup feta cheese, crumbled (or blue cheese)
1/2 green bell pepper, sliced
1/2 yellow bell pepper, sliced
salt
pepper

Directions

1
Preheat the oven to 400*F.
2
Coat a baking sheet with cooking spray.
3
Place the mushrooms upside down on the sheet, bake for 5 minutes, then set aside.
4
Combine the tomato paste, tomatoes, anchovy paste, if using, and garlic in a small bowl.
5
Mix well.
6
Spoon 1/4 cup of the sauce mix into the center of each mushroom.
7
You'll have some leftover for a later batch.
8
Layer the onion on top of the mushrooms, then sprinkle on the cheeses.
9
Arrange the pepper slices on top.
10
Add the salt and pepper to taste.
11
Bake for 10 minutes until the cheese is golden brown and melted.
12
Enjoy!

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Featured Reviews for This Recipe

From: Cilantro in Canada

On Apr 28, 2008

These were exceptional. The feta adds a tremendous amount of flavour to these. I think you could top these with anything you had on hand. In place of the tomato base topping, I used a drained can of Aylmer Accent tomatoes that I drained and pureed. It worked great. Thanks for a great recipe.

1 person found this review helpful

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From: Engrossed

On Aug 20, 2007

MMM...These are FANTASTIC! I followed the recipe exactly but used a red onion. I also used up all of the sauce between the 4 portabellos. I think the anchovy paste is what made these over-the-top DELICIOUS! I had never had cheddar and feta together...it was quite good. This was spicier than I expected so next time I think I'll mix diced tomatoes with "mild" green chilies. This was also BEAUTIFUL. This is a KEEPER and was perfect to eat on the South Beach diet. Made for 1-2-3 hit wonders.

2 people found this review helpful

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From: echo echo

On Nov 4, 2005

I omitted the anchovy paste and used bottled roasted peppers that I needed to use up in place of the fresh. This came out yummy and was a great, quick, easy-to-make snack. I'm sure it will become a staple in my kitchen.

2 people found this review helpful

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