Portobella Mushroom Pizza

2 Portobello mushrooms, cleaned and marinated. See instructions below.
2 Tbs. extra virgin olive oil
¼ cup thinly sliced onion
1 large tomato, chopped
1 clove garlic, finely chopped
2 cups baby spinach leaves
2 Tbs. thinly sliced fresh basil leaves
1/8 tsp. ground black pepper
¼ cup shredded low fat Swiss cheese

Preheat Oven to 425°
Add olive oil to skillet over medium heat and cook onion, stirring occasionally, 4 minutes or until starting to brown. Stir in tomato and garlic and cook, stirring occasionally, 2 minutes or until tomato starts to thicken. Add 1 cup spinach, 1 tablespoon basil and black pepper, and stir until spinach is wilted.

Arrange mushrooms in 11”x7” baking dish, evenly top with spinach mixture and cheese. Loosely cover with aluminum foil. Bake 5 minutes or until mushrooms are tender. To serve, arrange remaining spinach on 2 plates then top with mushrooms. Sprinkle with remaining 1 tablespoon basil.

How to Marinate Mushrooms

2 portobella mushrooms
2 Tbs. extra virgin olive oil
2 Tbs. finely chopped onion
2 Tbs. minced garlic cloves
2 Tbs. balsamic vinegar

Wash and remove stems and ribs from mushrooms. (These can be chopped and used in other recipes.) Place caps on a plate with the gills up. 

In a small bowl, combine the oil, onion, garlic, and vinegar. Pour mixture evenly over the mushroom caps and gently rub on outside of mushroom. Let stand for 1 hour.