Portabella Mushroom Pizza with Grilled Veggies Recipe
Light, refreshing, colorful vegetarian meal
Ingredients
- For Portabella Mushroom Pizza:
- 4 large portabellas, cleaned with gills scraped out
- 1 pkg. of your favorite prepared pesto
- Balsamic vinegar
- Sauteed spinach (quick way is to cook a bag of baby spinach with 1/2 stick butter and 2 cloves of garlic, pressed)
- Goat cheese
- Black pepper
- 1 large tomato, sliced
- Pampered Chef or other Italian seasoning
- Grilled veggies:
- 1/4 c. Olive oil
- 3-4 TB red wine vinegar
- 1-2 TB Pampered Chef rosemary seasoning
- 1 zucchini, sliced
- 1 summer squash, sliced
- 1 small onion, sliced
- 1 green pepper, sliced
- 1 red pepper, sliced
Directions
- Mushrooms:
- Spread about 2 TB of pesto on the inside of each mushroom.
- Add a few dashes of balsamic vinegar over the top of each.
- Top with spinach.
- Sprinkle goat cheese over the top of each.
- Grind desired amount of black pepper on each and sprinkle some Italian seasoning over as well.
- Add enough sliced tomato to cover the inside of the mushroom.
- Sprinkle with more Italian seasoning.
- Grill, bake or microwave until the mushroom is cooked and goat cheese is melted.
- Grilled veggies:
- Mix everything in 1-quart Ziploc bag and allow to marinate for a couple of hours.
- Grill in grill pan on stove on high, or on the grill until vegetables are cooked but still crisp.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 375g | |
| Recipe makes 4 servings | |
| Calories 235 | |
| Calories from Fat 160 | 68% |
| Total Fat 18.06g | 23% |
| Saturated Fat 2.67g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 132mg | 6% |
| Potassium 1213mg | 35% |
| Total Carbs 15.46g | 4% |
| Dietary Fiber 5.4g | 18% |
| Sugars 6.96g | 5% |
| Protein 6.6g | 11% |
