Portobello Pizza

5 good size tomatoes, chopped

6 large portobello mushrooms

6 cloves garlic, minced

6 leaves fresh basil, chopped

1 tbsp oregano

1 fresh lemon

1 zucchini, chopped into small bites

1 small onion, chopped small

Parmigiano Reggiano cheese, shredded

Mozzarella cheese, shredded

olive oil

salt and pepper

Sautee onion and garlic in olive oil, when onion is translucent add the chopped tomatoes and zucchini. When tomato is soft add basil, oregano, salt, pepper and squeeze the juice from the fresh lemon. Cook for 5 more minutes.

On baking sheet, spread olive oil, put mushrooms on baking sheet. Put layer of mozzarella cheese in the mushroom, spread the cooked ingredients on top of the mozzarella, top with the Parmigiano Reggiano cheese. 

Bake at 400° for 15 minutes. 

100 calories per pizza!