Pizza is one of those foods that the majority of people like and they like it so much that they can easily overeat it and feel really bloated after it. You won’t get that with my low carb pizza alternatives, and they are just 215 calories for 2 big cheesy stuffed mushrooms.
Can we finally start thinking about Summer now? Whilst I love hibernating as much as the next person, maybe even more than them, I am ready for a change in season and I am starting to crave light and fresh flavours, rather than heavy comfort food. So, to hopefully give the seasons a bit of motivation to change, I have a fitting summer like recipe.
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Let’s talk about caprese shall we? Isn’t it just one of the best flavour combinations there is? Creamy mozzarella, fruity tomatoes and flavourful basil all paired together in one light and fresh dish. It just defines summer in my opinion.
Instead of combining all of these in a salad, because that would just be predictable, I have stuffed them all in to a mushroom to give you a dish that would stand its ground at any pizza night. As I always say, the pizza is all about the toppings anyway, so it’s not missing the bread base.
The base layer of this tasty little mushroom caps are my new best friend, Cirio’s finely chopped tomatoes. I reminded me that Cirio products are so much more than their passata (although, that is amazing) and I have started experimenting with their other products too, as part of my ambassadorship for them this year. I have made a salsa with these finely chopped tomatoes too, but they work really well as a chunky base for these pizza alternatives.
I love that they come in a Tetra carton too, which makes them much easier (and safer) to open than a tin, more environmentally friendly and they also stack much easier in a cupboard. Remember when I went to the Tetra Pack factory in Sweden and learnt all about that?
You know what goes really well with these? Oven baked sweet potato fries. I have a fool-proof recipes for those coming soon, so watch this space!
Ingredients – Serves 2:
– 4 large portobello mushroom caps
– 8 tbsp Cirio finely chopped tomatoes
– 120g light mozzarella
– 4 cherry tomatoes, sliced
– 4 tbsp shredded basil
1) Peel the outer layer off the mushrooms and then fill the caps with the chopped tomatoes.
2) Add the mozzarella, cherry tomatoes and basil.
3) Put in the oven at 180C for 15 minutes.
Nutritional Information – Per person:
Weight Watchers SmartPoints: 3
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**This recipe was commissioned by Cirio, however all opinions are my own**