Tuesday, January 6, 2009

*Untested* Mushroom Cap Pizzas

I haven't tried this yet, but a friend of mine did and said that she liked it. It is originally from a WW cookbook. She did mention it was a little messy for an appetizer and that low-fat ricotta would be better if you can spare the extra calories.

Mushroom Cap Pizzas
Makes 18 servings, 4 mushroom caps per serving
Total yield: 72 mini pizzas
72 cremini (baby bella) mushroom caps, wiped clean (about six 8 oz packages)
5 sprays olive oil cooking spray
1 cup prepared pizza sauce
1/2 cup fat-free ricotta cheese
4 Tbsp grated Parmesan cheese
24 basil leaves, cut into ribbons for garnish
Red pepper flakes, for garnish
Garlic salt for garnish
[I added a pinch of diced Canadian Bacon to mine also; but, I didn't have basil]
Preheat broiler to high.

Coat a shallow baking pan or rimmed cookie sheet with cooking spray. Place mushroom caps, round-side down, in a single layer, in prepared pan; coat with cooking spray and broil for about 1 1/2 minutes. Flip mushrooms; coat with cooking spray and broil for another 1 1/2 minutes.

Turn mushrooms round-side down and fill each one with 1 teaspoon of pizza sauce and 1/2 teaspoon of ricotta cheese. Sprinkle mushrooms with Parmesan cheese and diced Canadian bacon; broil for another 1 1/2 minutes. Immediately remove mushrooms from pan and garnish as desired. Yields 4 mushroom caps per serving.

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