Portobello Mushroom Pizza

prep 10 mins

cook 30 mins

total 40 mins

author shevy @ slimming eats

yield 1 servings

This recipe is gluten free, vegetarian, Slimming World and Weight Watchers friendly

· Extra Easy - 1 HEa and 2 syns per serving

· Green/Vegetarian - 1 HEa and 2 syns per serving (use veggie options for toppings)

· Original/SP - 1 HEa and 2 syns per serving

· WW Smart Points - 7 per serving

*syn value will change depending on what you choose for toppings

Ingredients

· 2 Portobello Mushrooms Caps

· 1/2 small onion

· 1 clove of garlic

· 1/3 cup (80ml) of passata

· 1/3 cup (80ml) of chicken or vegetable stock

· 1 tbs of tomato

paste

· pinch of oregano

· pinch of Italian parsley

· 50g (1 HEa) of mozzarella

· cooking oil spray

· salt and black pepper

Toppings (these can be varied)

· 1 smoked chicken sausage - 0.5 syn

· 2 tbs of sliced black olives - 1.5 syns

· chopped red onion

Instructions

1. Preheat oven to 180c/350f (gas mark 4)

2. Remove stalks from mushrooms (don't throw away these can be sauteed for another use), carefully remove gills with a spoon.

3. Spray mushrooms with cooking oil spray and place on a baking sheet lined with parchment (you want the remove gill side facing down)

4. Bake for 10 mins.

5. While baking, fry the onion and garlic in a frying pan with some cooking oil spray over a medium high heat until softened, add the passata, stock, tomato paste, oregano and parsley and simmer to reduce down to a thicker pizza sauce.

6. When the mushrooms have baked for 10 mins. Turn over on the baking sheet, add the pizza sauce, mozzarella and choice of toppings and place bake in the oven and back for an about 15-20 minutes until the cheese is melted and is golden.

7. Serve and enjoy!!

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