YOUR SOLIN GENERATED RECIPE
Crispy Portobello Pizza Caps with Zesty Turkey Pepperoni Crumbles and Fresh Basil
Savor a creative twist on pizza using hearty Portobello mushroom caps as the crispy base, layered with a rich no-sugar tomato sauce, zesty turkey pepperoni crumbles, and a sprinkle of part-skim mozzarella. Finished with a refreshing dollop of nonfat Greek yogurt and fresh basil, this dish offers a medley of textures and bright flavors that makes it perfect for breakfast, lunch, or dinner.
INGREDIENTS
2 Portobello Mushroom Caps (300g total)
3 ounces Turkey Pepperoni Crumbles (85g)
1/4 cup No-Sugar Tomato Sauce (62g)
1/4 cup Part-Skim Mozzarella Cheese, shredded (28g)
1/4 cup Nonfat Greek Yogurt (60g)
4 sprigs Fresh Basil
PREPARATION
Preheat your oven to 400°F (200°C).
Gently clean the Portobello mushroom caps with a damp cloth and remove the stems.
Place the mushroom caps on a baking tray, gill side up, and spoon a thin layer of no-sugar tomato sauce evenly into each cap.
Sprinkle the turkey pepperoni crumbles generously over the sauce, followed by a light layer of shredded part-skim mozzarella cheese.
Bake the assembled mushroom pizzas in the preheated oven for 10-12 minutes or until the mushrooms are tender and the cheese is slightly melted.
Remove from the oven and top each portobello cap with a dollop of nonfat Greek yogurt.
Garnish with fresh basil sprigs before serving to add an aromatic and zesty finish.