I hate to admit it, but lately many of those good eating habits that I had adopted at the beginning of the year seem to be falling by the wayside. The best way to get myself back on track is to cook healthy and delicious dishes that will keep me satiated long enough to take my mind off that box of donuts that my coworker just brought in.
These Portobello Pizzas impart a ton of flavor into a reasonably portioned, low-carb package. You can top your Portobello with anything you like, but I must say that I am currently obsessed with Australian Yarra Valley Dairy Feta marinated in olive oil, with fresh herbs, salt, spices, and oil. It's intensely rich and creamy, so a little bit goes a long way.
I often rub the outside of the mushroom with a bit of the olive oil from the feta container as well. This small amount fat goes a long way towards intensifying the pleasure of eating, as well as leaving me satisfied. You can find this dreamy cheese at Rice Epicurean Market.
- 12 cherry tomatoes, halved (about 1/2 pound)
- 1 teaspoon dried thyme
- 1 Tbsp extra-virgin olive oil (preferably from the marinated feta)
- Kosher salt and freshly ground black pepper
- 4 Portobello mushrooms, cleaned and stems trimmed
- 2 Tbsp marinated feta
- 4 Tbsp shredded part skim mozzarella cheese
Heat oven to 425 degrees.
Combine the tomatoes, thyme, 1 teaspoon of olive oil, the roasted garlic, and salt and pepper in a small bowl and toss. Set aside.
Lightly brush the top and bottom of each mushroom with the remaining oil. Sprinkle with salt and pepper.
Spread the feta cheese on the mushroom.
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Top each Portobello with an equal amount of the tomato mixture.
Sprinkle 1 Tbsp of mozzarella on each mushroom.
Bake the mushrooms for about 10 minutes, or until the cheese is brown and bubbly.