| Ingredients |
2 large Portabella Mushrooms, (stems removed)
2 oz Mozzarella, shredded
4 medium Tomato, (chopped roughly)
2 tbsp Bacon, chopped (Coles sells it chopped)
2 tsp Parsley, (fresh, chopped)
2 tbsp Basil, (fresh, and torn, not crushed)
2 tbsp Olive oil
3 cloves Garlic, minced
1 tsp Salt, to taste
1 tsp Pepper, to taste
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| Preparation |
1. Remove the stems from the mushrooms. Place stem side
up on a cookie sheet, or pizza pan. I use the Pampered Chef
stoneware.
2. Chop up tomatoes and set into a bowl with as much of the juice
you can save. To the bowl add fresh basil. Do not crush this, you want
to tear the leaves. Trust me, it does make a difference. Add a bit of
Olive Oil over the top, mince up garlic, salt and pepper, and toss.
3. Preheat oven to 180C.
4. Shred up mozzerella. On the mushrooms, spread the tomato mixture.
Do not hold off, use all everything in the bowl. If you did not add enough
olive oil, add it now.
5. Top that with the shredded mozzerella. Sprinkle cooked chopped bacon
on top. Chopped parsley sprinkle over the top.
6. Put it in the oven, check after about 15 minutes. You want the edged
of the mushroom just starting darken and the cheese to be completely melted.
Time might varie depending on stove.
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Per Serving: 241 Calories; 21 g Fat; 3 g Sat Fat; 0 mg Cholesterol; 1179 mg Sodium;
14 g Carb; 6 g Fiber; 3 g Protein. |
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