Out-of-This World Portabello Pizzas

I have been craving Italian food lately, but most of these dishes are so full of carbs and fat!  I've been resisting, but last night I had to find a way to get in some Italian flavors.  I came up with the recipe below, which uses portabello mushroom caps instead of crust.  Did you know that these mushrooms are low in calories and only have 1 net carb each?  These pizzas are also vegetarian and low fat.  The only fat added is the 5 grams in the cheese (which is low-carb and low-cal), and the pizza sauce, which has 6 net carbs per 1/4 cup.   There is nothing special about the ingredient list, but these little portabello mushroom pizzas turned out to be delicious.  I will be making them again, and again, and again!

Ingredients

• 4 large portabello mushroom caps

(Note: Remove the stems and gills with a knife, and then wipe clean with a damp paper towel - Do NOT rinse them!)

1. Pizza sauce (use pesto instead, if you have it)
2. Fresh tomatoes, thinly sliced
3. Whole mozzarella, thinly sliced
4. Fresh basil and oregano
5. Olive oil spray
6. Salt & pepper to taste
   
   

Preparation

1. Pre-heat oven to 400 degrees.
2. After you have prepped the mushroom caps, spray both sides with olive oil spray and then sprinkle with salt and pepper.
3. Bake mushroom caps for 20 minutes, flipping over half-way through.
4. Remove caps from over and reduce heat to 375 degrees.
5. Add 1 tablespoon or sauce or presto to each cap.
6. Add tomatoes (or any topping of your choice - spinach would be good!)
7. Add mozzarella cheese.

8. Return to oven and bake until bubbly.  You can also broil them for a couple of minutes if you want them brown.
9. Remove from oven and add fresh herbs.  Let the pizzas sit until the herbs have wilted.
10. Enjoy!