Balsamic Brie Portobello Mushroom Pizza

As a follow up to my last post, this is another portobello pizza idea. I didn't find any recipes specifically using the portobello rather than the typical dough, so I meshed some of the existing portobello mushroom pizza recipes with recipes for brie and balsamic flatbreads. This is probably my favorite recipe so far. The best part of it is the low sugar balsamic vinaigrette I made substituting Truvia for regular sugar. It really tastes fantastic!!

Ingredients for Pizza:

- 2 portobello mushroom caps

- 1/3-1/2 red onion (may need more depending on the size of the mushroom)

- 1 cloves garlic chopped

- 2.5-3oz of Brie

Ingredients for Balsamic Vinaigrette:

- ¼ cup of balsamic vinegar

- 1 to 1 ½ packets of Truvia

- ½ to 1 tbsp olive oil

- 1/8 cup water

Steps for Balsamic Vinaigrette:

1. Mix ingredients in a bowl

2. You thought it would be much harder, no?

Steps for Pizza:

1. Preheat oven at 375 degrees

2. Clean the mushroom cap – remove stem (do this by grabbing stem and shaking), rinse the mushroom cap under running water while brushing your hand over it – remove excess dirt. Pat dry with a paper towel

3. Place mushroom caps on baking tray that was sprayed with Pam or some type of cooking spray. Spray mushroom caps as well.

4. Bake mushrooms for 5 minutes then remove.

5. Chop clove of garlic

6. Sauté your onions in your balsamic vinaigrette until translucent then remove from heat and pour excess vinaigrette back into bowl.

7. Fill your mushrooms with the sautéed onions and garlic.

8. Top your mushroom with the Brie cheese

9. Drizzle the remaining balsamic vinaigrette over the mushrooms.

10. Bake in the oven for 7-9 minutes.

11. Eat.

Nutritional Information:

Serving Size: 1 Mushroom Cap

Total Servings per Recipe: 2

Calories: 265.4 cal

Total Fat: 19.2 grams

Total Carbs: 16.3 grams

Dietary Fiber: 1.7 grams

Protein: 9.0 grams