Cheesy Portabella Pizzas

• Produce

  • 1/2 tsp Garlic powder
  • 1/2 tsp Oregano
  • 4 Portabella mushrooms

• Condiments

  • 1/2 cup Your favorite tomato sauce

• Oils & Vinegars

  • 1/2 tsp Olive oil

• Dairy

  • 1/2 cup Mozzarella, reduced fat
  • 2 tbsp Parmesan cheese

• Other

  • 2 oz Cabot extra sharp light cheddar, shredded

Found on freshfitfoodie.com

Description

Ingredients

• 4 portabella mushrooms, stems pulled out
• 1/2 cup reduced fat Mozzarella
• 2 oz Cabot extra sharp light Cheddar, shredded
• 2 Tbsp Parmesan Cheese
• 1/2 cup your favorite tomato sauce
• 1/2 tsp olive oil
• 1/2 tsp oregano
• 1/2 tsp garlic powder

Directions

• Heat oven to 400* lay out a sheet of tin foil in a pan with sides (so juices don’t leak) then spread olive oil around on the tin foil (just enough so the caps don’t stick) Spoon about 2 Tbsp tomato sauce into each cap, sprinkle with Mozzarella, then Parmesan, then Cheddar, then spices Bake 25 minutes until cheese is melty