Thanks to Tuttorosso for sponsoring this delicious recipe Portabella Mushroom Bruschetta Pizza. All opinions are my own.
Vegetarian, healthy and low carb – portabella mushroom caps filled with tomato bruschetta and topped with cheese make a fantastic lunch or light dinner.
Pin Portabella Mushroom Bruschetta Pizza here.
Lunch, the bewitching hour, had been messing with my diet. I would be good before and after lunch, but at lunch time I wanted to go out. You know eating out is the kiss of death to losing weight. I decided to take the bull by the horns and deal with it once and for all. A solution came easily enough in the way of vegetables and lots of them. I started with a big salad topped with some turkey. I have now spread out to pizza. Yes, pizza minus the crust that is.
By substituting a portabella mushroom for crust, I can still have the flavors of pizza. I took it a step further by putting bruschetta on my mushroom pizza. I adore bruschetta with a fresh baguette, but I’ve learned sadly, that I manage my diet better when I do not have bread for lunch. Bye, bye bread. Surprisingly I don’t miss it. It is rather shocking.
Usually bruschetta is made with fresh tomatoes. When was the last time you had a good fresh tomato unless it was from your garden? Luckily Tuttorosso diced tomatoes taste exactly like fresh tomatoes. No, they do not taste like canned tomatoes. Yes, really. Their tomatoes are grown on family owned and run farms. I did a fun taste test with them, and you could taste the quality of the product. Plus Tuttorosso has a non-GMO certification. With a couple of ingredients I had a fantastic bruschetta. I spooned it onto a portabella mushroom and splurged on a little cheese and, voila, I had a delicious Portabella Mushroom Bruschetta Pizza for lunch. Yum, yum, yum.
This recipe is perfect for lunch or an appetizer. I am also happy to eat it for a light dinner. Plus it takes about 15 minutes from start to finish. You cannot beat quick, easy and healthy. Try it and let me know what you think.
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Happy Healthy Eating,
Portabella Mushroom Bruschetta Pizza
- 3 portabella mushrooms gills & stems removed
- 1 cup drained Tuttorosso diced tomatoes
- 1 clove garlic minced
- 2 tbsp chopped basil
- 1/4 tsp kosher salt
- 1 tsp olive oil
- 1 tbsp balsamic vinegar
- 1/2 oz grated Parmesan cheese
- 1/2 oz shredded part-skim mozzarella cheese
Place mushrooms on baking sheet and broil for 3 minutes on each side.
In a medium bowl, mix together tomatoes through vinegar.
Fill each mushroom cap with tomato mixture.
Sprinkle cheese on top.
Broil again for 2 minutes.
I calculated 3 Weight Watcher smart points
But wait, there’s more. Check out these deliciously, healthy canned tomato recipes:
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