Calories 315 (32% from fat)
Fat 11 gram
Saturated Fat 1.6 gram
Trans Fat 0 gram
Cholesterol 41 mg.
Sodium 1400 mg.
Carb. 24 gram
Fiber 5 gram
Sugar 12 gram
Sugar Alcohol 0 gram
Protein 32 gram
4 large (3 oz. each) portobello mushrooms
1/2 tablespoon olive oil (Olive Oil Spray.)
2 cups spinach, fresh
1 cup marinara sauce
(We used Classico Four Cheese Sauce.)
12 reduced fat sausage slices (1 link - 85g)
(We used al fresco Sundried Tomato Chicken Sausage with Basil and Tomatoes.)
1 cup shredded fat free mozzarella cheese
(We used Kraft Fat Free Mozzarella Cheese.)
2 Tbsp. olives, chopped
1/4 cup fresh basil, torn
1. Preheat oven to 375 degrees Fahrenheit. Take the stems off the mushrooms, then use a spoon to scrape the dark grills out from under the mushroom caps. Lightly spray the mushroom with olive oil. (We like to put olive oil in a spray bottle for this.)
2. Place aluminum foil on a baking sheet that has a lip on it. Put the mushroom caps on the sheet with the top side down. Bake for 10 minutes.
3. When the mushroom caps come out of the oven, use a paper towel to soak up the excess liquid that’s come out of the mushrooms.
4. Divide the spinach, sauce, chicken sausage, mozzarella and chopped olives evenly between the four mushrooms. Bake for another 7 minutes, or until the cheese has melted. Sprinkle basil over the top and serve.
Yield: 2 Servings - 2 Pizzas Each