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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 24 |
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Adapted from the South Beach Diet cookbook, because theirs were boring and weird. Presumably, one could customize the toppings extensively. I did make one batch with sun-dried tomatoes, however, and I don't recommend that at all - too sweet. Ingredients:
4 large portabella mushroom caps, cleaned, stems removed |
olive oil |
4 teaspoons pesto sauce (prepared) |
2 tablespoons cream cheese |
8 -12 slices turkey pepperoni |
1/2 cup cheddar cheese, shredded |
garlic powder |
hot smoked paprika |
Directions:
1. Coat caps lightly in olive oil.
2. Dust with paprika and garlic powder to taste.
3. Bake gills-down at 400F for about 15 minutes.
4. Pull 'em out of the oven and flip 'em over.
5. Add a teaspoon of pesto to each cap and spread it around.
6. Top that with a bit of cream cheese, pepperoni, and a bit of cheddar cheese on top.
7. Pop 'em back in the oven until the cheddar gets golden-brown.
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