Number of servings : 8 “pizzas”
Cooking time: 15 minutes
Type of meal : | Main Courses | Main Courses
Special diet :
8 large portobello mushrooms (2 oz / 62 g each), stems removed
1 can (19 oz / 540 g) pinto beans, rinsed and drained
1/2 cup (125 mL) water
1/2 cup (125 mL) chopped fresh basil
3 tbsp (45 mL) grated Parmesan cheese
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) salt
3/4 cup (175 mL) shredded fat-free mozzarella (3 oz / 85 g)
3 large plum tomatoes, halved, seeded, and diced or slivered
- Preheat oven to 400ºF (200ºC). With spoon, scrape out and discard the black gills from mushrooms. Spray jelly-roll pan with nonstick cooking spray. Place mushrooms stemmed-side down in pan. Cover pan with foil and bake until mushrooms are tender, about 5 minutes. Remove mushrooms from pan and drain stemmed-side down on paper towels. Leave oven on.
- Meanwhile, combine beans, water, basil, Parmesan, pepper, and salt in medium bowl and mash until smooth with a potato masher or large fork. Return mushrooms, stemmed-side up, to jelly-roll pan. Spoon bean mixture into mushroom hollow and bake 5 minutes.
- Top with mozzarella and tomato and bake until cheese has melted and bean mixture is hot, about 5 minutes.
Imported on 2011-01-20 16:41:26 — Original ID:820