Evening Edge
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DEL.ICIO.US
Portobello Pizza
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Low fat: 
Low cal:
Low cal:
Five students in the nutrition department of Georgia State University submitted this excellent recipe. You could also prepare small portobellos and serve them as appetizers. Allison Turner, Diana Priest, Karen Urquhart, Janet McEver and Allison Goolsby suggest grilling the mushroom pizzas: After loading the toppings, place on a grill, with or without a baking sheet, until the cheese melts and the pizza is heated through.
-- Mary Ann Clayton
Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
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4 large portobello mushrooms, 4 to 5 inches in diameter
2 cups fresh spinach
1 cup chopped onions
Salt and pepper, to taste (optional)
1 cup spaghetti sauce
4 tablespoons shredded part-skim milk mozzarella cheese
Instructions:
Preheat oven to 400 degrees. Wipe mushrooms with a damp paper towel to remove any dirt. Lightly brush them with vegetable oil and place rounded side down on a baking sheet.
In a nonstick skillet over medium heat, saute the spinach and onions until onions are slightly translucent. Add salt and pepper to taste.
Evenly divide the spaghetti sauce over each mushroom, then the spinach-onion mixture. Top each pizza with a tablespoon of cheese.
Bake for 8 to 10 minutes, until the cheese melts, and pizza is heated through.
In a nonstick skillet over medium heat, saute the spinach and onions until onions are slightly translucent. Add salt and pepper to taste.
Evenly divide the spaghetti sauce over each mushroom, then the spinach-onion mixture. Top each pizza with a tablespoon of cheese.
Bake for 8 to 10 minutes, until the cheese melts, and pizza is heated through.
Nutrition:
Per serving: 143 calories (percent of calories from fat, 24), 9 grams protein, 19 grams carbohydrates, 5 grams fiber, 4 grams fat, 6 milligrams cholesterol, 377 milligrams sodium.
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