Healthy dinner is closer than you think! Portobello mushroom cap pizzas are a favorite in our house. They are easy to make, fun, delicious, and healthy!

Ingredients:

• 4 Portobello mushroom caps – largest you can find (adjust amount if you need more or less for your family)
• Shredded mozzarella cheese
• A variety of veggies for the toppings (bell peppers, garlic, tomato, etc.)
• Cooking spray
• 1 jar of pizza sauce

To get things rolling, preheat the over to 375.

Wash the portobello mushrooms well, and pull out the stems so you have a nice empty cap ready to fill.

Line a cooking sheet with foil and lightly coat with olive oil spray.

Put mushroom caps on baking sheet and bake for about 5 min or so while you prepare the toppings.

My favorite part about this recipe is that you can use whatever veggies you have in the house and need to use up! In this case, I used red bell pepper, zucchini, yellow squash, fresh basil, garlic, cherry tomatoes, and jalapeño (on the ones for me and hubby). Chop your veggies into little pieces. Remember, this is not a full size pizza so they do need to be chopped small to fit onto the mushroom caps. Set the veggies/toppings aside.

Using oven mitts, pull the pan out of the oven and get ready to top your mushroom caps!

I use a jar of low sodium, no sugar added, organic pizza sauce from the grocery store and it works great! Put your pizza sauce of choice into each cap. Top the sauce with shredded mozzarella. Lastly, top with your chopped veggies and pop back into the over for about 15 min.

Pull out and serve with fresh salad, fruit, or whatever you want as a side dish. They are great with a little red pepper flake on top as well (for those who like a little extra spice).

Thats it! Talk about easy! Hope you try it out and please let me know what you think!

Enjoy! 🙂 xoxo