Portobello Pizza's

GLUTEN FREE & SUAGR FREE

Im always looking for different ways to replicate pizza's but in lighter and healthier versions. These are so versatile and can be made with any topping combo. They are incredibly quick to whip up and the perfect solution if your in need of a fast lunch or dinner. 

NUTRITIONAL INFORMATION

3 PORTOBELLO PIZZAS
Amount Per Serving
Calories 184
Calories from Fat 23
Total Fat 2.5g
Saturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 10mg
Sodium 604mg
Potassium 1535mg
Total Carbohydrates 28.3g
Dietary Fiber 8.7g
Sugars 16.4g
Protein 14.9g
Vitamin A 161%•Vitamin C 350%Calcium 17%•Iron 42%

INGREDIENTS

For 3 mini pizzas you will need:

3 portobello mushrooms
3 tablespoons of tomato passata
1 spring onion
1 mini sweet pepper
3 tomatoes
2 slices of Parma ham
small handful of spinach leaves
1 1/2 slices of light cheddar cheese or small handful of grated fat free mozzarella
salt
pepper
olive oil

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METHOD

Firstly place the three portobello mushrooms on a baking tray with greaseproof paper, sprinkle with salt, pepper & drizzle with olive oil.
Cook the mushrooms under the grill on a medium heat for 10 minutes while you prepare your toppings.
Finely slice the spring onion, mini sweet pepper & tomato. Rip the Parma ham into shreds & toss the spinach in a little olive oil.

When the portobello mushrooms are 80% cooked, get them from the grill and start layering your toppings.
Spread 1 tablespoon of the tomato passata on each mushroom. Sprinkle on the spring onion, sweet pepper & tomato. Lay down the parma ham with the spinach leaves and top with either the mozzarella of cheddar.

Place back under the grill for 10 minutes until everything is cooked through and the cheese is golden and melted.
Enjoy with some red onion chutney or another drizzle of olive oil.
YUM!