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Nutrition Facts

Instructions

• STEP 1

  Preheat the oven to 400°F. Line a baking sheet with aluminum foil.

• STEP 2

  Wash and dry the mushroom caps, then remove and discard the stems. Peel and mince the garlic.

  • 4 caps portobello mushrooms
  • 2 cloves garlic

• STEP 3

  Place the mushrooms on the baking sheet. Rub with olive oil and season with the minced garlic, salt, and pepper.

  • 2 tbsp extra virgin olive oil
  • ¼ tsp salt
  • ¼ tsp black pepper

• STEP 4

  Place the mushrooms in the oven and bake for 5 minutes while you prepare the toppings.

• STEP 5

  Wash the tomato and basil. Slice the tomato horizontally into rounds. Pick the basil leaves off the stems; discard the stems and slice the leaves crosswise into ribbons.

  • 1 tomato
  • ½ small bunch fresh basil

• STEP 6

  Grate the fresh mozzarella.

  • ½ (8 oz) ball fresh mozzarella cheese

• STEP 7

  Chop or cut the bacon into smaller pieces.

  • 4 slices bacon

• STEP 8

  Remove mushrooms from the oven and drain any excess liquid. Sprinkle a little of the mozzarella into each cap, then top with bacon, tomato rounds, and ½ of the basil. Finish off with the remaining mozzarella.

• STEP 9

  Place in the oven and cook until the mushrooms are tender and the cheese is melted, 15-20 minutes.

• STEP 10

  Wash the cucumber and grape tomatoes. Quarter the cucumber lengthwise, then chop crosswise. Halve the tomatoes.

  • ½ English cucumber
  • ½ pint grape tomatoes

• STEP 11

  To serve, place the mushroom pizzas on a plate and sprinkle with the remaining basil. Serve with grape tomatoes and cucumber on the side and enjoy!