Portobella Mushroom Pizzas

1. 1

   Preheat oven to 500

2. 2

   Wipe mushrooms clean and remove stems. Chop stems and place in a mixing bowl. Using small spoon gently scoop out black gills on underside of mushroom caps and discard gills. Place mushrooms, cap side down, on foil lined sheet.

3. 3

   Combine balsamic vinegar and pesto in small mixing bowl and brush mixture on mushroom caps. Place in oven and cook for 5 to 7 minutes, or until tender.

4. 4

   Meanwhile , combine in bowl, 1 cup of cheese, soy pepperoni slices, artichoke bottoms, chopped mushroom stems, olives and oregano, tossing to mix well. Remove mushrooms from oven, and , dividing mixture evenly fill each cap. Sprinkle with remaining 1/2 cup of cheese. Bake for 7-10 minutes and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.