Big, meaty portobello mushrooms stand in for the crust in these “pizzas.“
8 large portobello mushrooms (4 ounces each), stems removed and reserved
1/4 cup water
3 cloves garlic, minced
3/4 teaspoon salt
1 cup cooked white beans (rinsed and drained if canned)
1 cup cherry tomatoes, halved
1 cup arugula or watercress leaves, torn into bite-size pieces
4 tablespoons grated Parmesan cheese
2 teaspoons balsamic vinegar
1 Preheat the oven to 400°F. With a small spoon, scrape out and discard the black gills from the mushroom caps. Spray a jelly-roll pan with nonstick cooking spray. Place the mushroom caps, stemmed-side down, in the pan and cover them with foil.
2 Bake until the mushroom caps are tender, about 7 minutes. Transfer the baked mushroom caps, stemmed-side down, to paper towels to drain. Discard any liquid left in the jelly-roll pan. Leave the oven on.
3 Meanwhile, finely chop the mushroom stems. In a large nonstick skillet, heat the water over medium heat. Add the garlic and mushroom stems, and cook, stirring frequently, until the stems are tender and the liquid has been absorbed, about 5 minutes. Transfer to a large bowl and add 1/4 teaspoon of the salt, the beans, cherry tomatoes, arugula, 1 tablespoon of the Parmesan, and the vinegar.
4 Return the baked mushroom caps to the jelly-roll pan, stemmed-side up. Sprinkle the mushrooms with the remaining 1/2 teaspoon salt. Fill the mushroom cavities with the bean mixture and sprinkle with the remaining 3 tablespoons Parmesan. Bake until the bean mixture is piping hot and the Parmesan is crusty, about 5 minutes. Serve hot or at room temperature. Makes 8 “pizzas”
Makes Makes 8 “pizzas” servings.
Per "pizza": 79 calories, 1.1g total fat (0.6g saturated), 2mg cholesterol, 5.7g dietary fiber, 13g carbohydrate, 8g protein, 334mg sodium.