Baked Stuffed Portobello Pizzas with Mozzarella and Basil

Portobello caps are pre-baked, filled with marinara, spinach, tomato and mozzarella, then baked until bubbly. Serves 4 at about 180 calories each.

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Prep Time 15

Cook Time 22

Total Time 37

Servings: 4 servings

Course: Light Dinner

Cuisine: Italian-Inspired

Calories: 176

4 large portobello mushroom caps (about 450 g / 1 lb); about 10 cm / 4 inches wide, stems removed and reserved
1 tbsp olive oil
1/4 tsp fine salt
1/4 tsp black pepper
30 g baby spinach / 1 packed cup; finely chopped
120 g cherry tomatoes / 3/4 cup; quartered
1 clove garlic minced
1/2 tsp dried oregano
1 pinch red pepper flakes optional
120 ml marinara sauce / 1/2 cup; no added sugar
120 g part-skim mozzarella / 1 cup; shredded from a block
2 tbsp Parmesan (10 g); finely grated
10 g fresh basil / small handful; torn

Heat the oven to 220 C / 425 F and line a 33 x 46 cm / 13 x 18 inch sheet pan with parchment. Wipe the caps with a damp paper towel, twist out the stems, and scrape out the gills with a spoon. Finely chop the stems and set them aside.
Brush both sides of the caps with olive oil and season with the salt and black pepper. Set them gill side down on the pan and bake for 10 minutes, until the caps shrink slightly and liquid pools on the parchment.
While the caps bake, stir the chopped stems, spinach, cherry tomatoes, garlic, oregano and red pepper flakes together in a bowl.
Use tongs to flip the caps gill side up, blot them with a paper towel, and tip any liquid off the pan. Spoon 2 tbsp marinara into each cap, divide the filling among them, then top with the mozzarella and Parmesan.
Bake for 10 to 12 minutes, until the cheese is bubbling with a few browned spots and a fork slides into the cap easily. Scatter the basil over the top and serve hot.