Skinni-Mini Baked Portobello Pizzas

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 Martha Stwewwy comin’ at cha, people.

I get so excited when I make something that fancies other people’s taste buds other than my own… and with this one… I am definitely #WINNING.

Let’s be honest. I am not always healthy. I am consistently inconsistent with my eating habits. A relevant quote from the book I just read had me laughing out loud: “She eats a four-cheese pizza but puts Stevia in her coffee” <<< ummm, me to a tee! (read my post on this book here)

Anyway, today I’m choosing to have a healthy day (thus far) — so I opted to kick the carbs and use a portobello mushroom as the “crust” for a pizza.

My gahd, were these good. Do yourself a favor and try them out.

| I N G R E D I E N T S  |

large portobello mushrooms

garlic infused olive oil

pizza sauce

mozzarella cheese

red onion

grape tomatoes

basil

crushed red pepper / s&p

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| H O W |

Preheat oven to 425 degrees

Wipe dirt off the flat part of the mushroom with a wet paper towl (do not submerge)

Scrape out the gills of the mushroom (YouTube video here)

Brush the bottom of the mushroom with garlic o.o.

Place the shrooms on a cooling rack with a foil-lined pan underneath to prevent sogginess & catch the juices

Fill your mushrooms with pizza sauce, cheese, onions, tomatoes, basil, and a pinch of crushed red pepper or S&P to taste

Bake for 15 minutes

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Going to guiltlessly stuff my face now … K, bye!

X, j