4 large portobello mushroom caps
2 cloves fresh garlic
1 T. olive oil
12 fresh basil leaves
4 slices part skim mozzarella cheese
4 T. low-fat parmesan cheese
Brown garlic in olive oil, add stems from mushrooms, diced small. Paint mushroom caps with garlic oil mix, and sprinkle remainder on caps. Arrange on baking pan tops down. Arrange basil leaves and mozzarella on caps, 3-4 of each on each cap. Sprinkle with parmesan cheese, and salt to liking. Bake in 350* oven for 20-25 min, until cheese melts. Cut into 4 pieces each. Serve as appetizer, or main course for healthy and delicious pizza!
Serves: 16 (16 "pizza" slices).
Exchanges or food group servings: 1/2 VEG, 1/4 FAT, 1/4 LEAN MEAT
Nutrients per serving: CALS 42; PROTEIN 2.9g; CARBS 2g; FIBER 0.3g; TOT FAT 2.6g; SAT FAT 1.2g; SODIUM 58mg