Description
This healthy pizza recipe is packed with gooey mozzarella and topped with fresh sautéed balsamic vegetables.
Ingredients
Scale
- 4 Portobello Mushrooms
- 1 tablespoon of olive oil
- 1/2 cup of onions, chopped
- 2 garlic cloves, minced
- 1 pint grape tomatoes, halved
- 1 whole yellow bell pepper, cubed {roasted, skin & seeds removed}
- 2 cups of fresh spinach
- salt & pepper
- 3 tablespoons of balsamic vinegar
- 2 cups of shredded mozzarella cheese
Instructions
- Preheat oven to 400.
- Heat a medium saute pan to medium high heat.
- Add olive oil and onions to pan, saute for 2-3 minutes or until translucent.
- Add garlic and saute for 30 seconds.
- Next add grape tomatoes, saute for 3-4 minutes or until tomatoes start to burst. Stirring occasionally.
- Add in spinach and roasted yellow peppers. Saute for 2-3 minutes until spinach is wilted.
- Add in balsamic vinegar and saute for 2-3 minutes until all the flavors are combined.
- On a baking sheet, place portobello mushrooms bottom side up on sheet with stems removed.
- Place 1/2 cup of mozzarella cheese in each mushroom cap and top with balsamic vegetable mixture.
- Bake for 10-12 minutes or until cheese is melted.
Notes
How to Roast Peppers: Place whole pepper on stove burner and roast each side for 3-4 minutes until each side is blackened and pepper is soft. Place pepper in a bowl and cover with plastic wrap. Let sit for 5 minutes then gently remove burnt skin from pepper.
