1 large portobello mushroom 1 tbsp low-sugar pasta sauce 1/2 cup low-fat shredded cheese Vegetable toppings of your choice
Preheat oven to 375°F degrees. In place of crust, use a Portobello mushroom that has been cleaned and the stem removed. Place the mushroom on a baking sheet and bake for 5 minutes to dry it out. Remove the mushroom from the oven and add 1 tbsp of low-sugar pasta sauce. Then drizzle 1/2 cup low-fat shredded mozzarella cheese and your favorite vegetable toppings. Bake for an additional 20 minutes or until cheese is melted. Enjoy!
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