Grilled Portabella Veggie Pizzas

When you're craving some pizza, but you're trying to cut calories, these Grilled Veggie Portabella pizzas easily do the trick. Full of great flavor and stuffed full of goodness, you just can't go wrong.

Course Main Dish

Cuisine American

Keyword easy appetizers, easy snack recipes

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 122kcal

Author Nicole Cook

Ingredients

2 large Portabella Mushroom Caps
3 cloves garlic chopped (or minced)
2 teaspoons extra virgin olive oil you really don't need much
4 wedges Laughing Cow - Light Garlic & Herb Cheese
1 cups Red Peppers Chopped
1 cups Green Peppers Chopped
½ cups Onion Chopped
1 cups baby kale chopped

Instructions

In a saucepan on your stove, heat the olive oil on low.
Pop your portabella mushrooms in there and saute for 1-2 minutes. Flip them over and saute the other side for about 1-2 minutes, or just until they are slightly softened. Remove the mushrooms to a baking pan lined with tin foil.
Add the garlic, onions, kale and both peppers to the oil
Saute for a few minutes or until onions are translucent. Stir around frequently. I also added a dash of salt & pepper but it's definitely not needed... it was a dash, and I couldn't taste it. I'll leave it out next time.
Remove from heat when done.
Add two wedges of laughing cow light garlic and herb cheese to each Portabella cap. Kinda smoosh it down in there.
Divide the veggies from the saucepan between the two portabella mushrooms.
Broil the mushrooms for about 2-3 minutes (I did this in my toaster oven on the broil setting, if using a large oven, just pay attention to it and don't walk away so you don't burn anything).
Remove, eat & enjoy!

Nutrition