Portebello pizzas

I don't need to go into it again. You know about the relationship I have with pizza.  It's the epitome of love/hate, and it has a power over me that I don't like to admit.  Sooooooo, as you know, I am constantly in search of ways to get a fix without tipping the scales.  One of my faves is english muffin pizza, and I make them at work for lunches a lot of the time when I want to be good, but want to feel like I'm being bad. These are the same story...

I found these on Pinterest, obviously, and they were on the list immediately for the weekend at the lake. Anything I can make ahead and throw in the oven or on the grill was right in my wheelhouse for the long Memorial Day weekend. Here was the recipe I found:

4 portobello mushroom caps

1 15 ounce can diced fire roasted tomatoes
4 ounces fresh mozzarella cheese (thinly sliced or grated)
Preheat oven to 350. Spray rimmed baking sheet with non-stick spray. Clean mushroom caps with paper towel and remove stems. Spoon 1/4 cup tomatoes with or without juice into cap. Layer mozzarella cheese over tomatoes. Bake in oven for 20 minutes. Serve with a knife and fork.
Serve hot or room temperature.

115 calories, 5.9 g fat, 6.9 g carbohydrates, 9.8 g protein, 1.7 g fiber, 200 mg sodium, 2 PointsPlus

I did do some tweaking though...I like my 'za with some meat on it's bones, so I added turkey pepperonis for only 10 calories to each mushroom (2 per mushroom). I also used my favorite pizza sauce, rather than roasted tomatoes, so I really got the pizza flava oozing from each shroom. Sprinkled some mozzarella on top, and ended the show with some italian seasoning on each one.

The best part about this is that you can customize it however you would like! I think I will get full size portabellos and make a meal out of it sometime soon, you can prepare and cook these in 15-20 minutes total so it's great for a weeknight meal. I may or may not have bought the ingredients again this weekend to make for dinner tonight :)