• 2 portobello mushroom caps
  • 1 small roma tomato, diced
  • 2 tablespoons pesto
  • ¼ cup shredded low-fat mozzarella cheese

Directions:

1. Use a dry or damp cloth to clean mushrooms. Remove stems by twisting gently.

2. Divide pesto evenly between 2 mushroom caps.

3. Top with diced tomato and shredded cheese.

4. Bake in oven for 15 minutes at 400 F.

Tips:

To complete this meal, consider adding a serving of whole grains, such as ½ cup cooked quinoa, rice, or millet. Unlike rice, millet, or wheat, quinoa is a complete protein that supplies all of the amino acids your body needs.

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