You know how I'm always talking about losing weight and I have this long list of foods I try to avoid or at least reduce in my diet. How strictly I follow that list, is another story altogether, one I just avoid thinking of. I added pizzas to my list as part of my new year resolution, and I'm really proud that I've stuck to it (you'd be too if you knew how crazy I'm about pizzas), except for a couple of slices I had to eat at a friends b'day party, well I just didn't want to upset her on her big day...Isn't that a perfect excuse:)...
Anyways I had been to the farmers market last weekend and there were these amazing portobellos on sale and I immediately thought of a recipe I'd seen on Food Network a while back. I bought four of them and made these pizzas for lunch. I must say I no longer feel sad seeing Pizza on my list, the mushroom base is such a wonderful alternative, adds so much flavor and I don't have to worry about making bread anymore.....
4 Portobello mushrooms (use firm ones, one that has high edges)
1 cup pizza sauce (I used the same sauce I made for meatballs, see here)
2 bell peppers
1 boneless skinless chicken breast, boiled n cubed
1/2 cup corn kernels
1/4 cup dry bread crumbs
1/2 cup grated cheese, I used Parmesan
salt n pepper to taste
Preheat the oven to 400F. Line a baking pan with foil and grease lightly.
Wipe the mushrooms with a wet cloth. Cut off the stem and scrape the gills off with a spoon, taking care not to tear the edges. Sprinkle with some salt, pepper and oil and keep aside.
Cut all the vegetables into small pieces. Stir in the sauce, chicken and corn. Check if the salt is right.
Season the breadcrumbs with some oregano and chilli flakes and mix with the cheese.
Fill the mushroom caps with the prepared filling and top each with the cheese mixture.
Place the mushrooms on the pan and bake for about 25 mins till done. If you want you could brown the top under a broiler for a minute, taking care that the bread crumbs do not burn.