[quote=“ClassicalTeacher, post:1, topic:36358”]
These are delicious and can be eaten by anyone following a low-carb or low-calorie diet.
4 portabella mushroom caps
4-5 cups cooked spinach (squeezed well to get all water out)
2 cups crumbled Feta cheese (or as much as you like)
2 cups mozzarella cheese (fresh can be used, too)
1 cup Parmesan, Asiago, or Romano cheese (can use mixture of all three)
2 eggs beaten
1 tbsp. dill
salt & pepper to taste
Remove stumps from mushroom caps. Wipe mushrooms with damp cloth or paper towel. Spray rectangular glass baking dish with canola oil spray or olive oil spray. Place mushroom caps in baking dish with gill side up.
Mix spinach, eggs, Feta cheese, dill, salt & pepper in a bowl until mixed well. Spoon mixture into mushroom caps so evenly distributed. Sprinkle with Parmesan, Asiago, or Romano cheese. Top with mozzarella cheese.
Bake in 350 degree oven for 30-40 minutes or until cheese on top is bubbly and a little brown. Let sit for 10-15 minutes. Delicious!
*Variations: *You can saute onions, garlic, scallions, or any other vegetable in olive oil and then add to spinach mixture.
Almost any vegetable can be used in this recipe, but spinach is the best and most filling.
7 ounces pizza dough
2 tablespoons heavy cream
3 ounces mozzarella shredded
6 thin slices pancetta or ham
1 zucchini, thinly sliced
2 ounces herbed cream cheese
Pat the pizza dough. Spread on the heavy cream, then the mozzarella. Place the pancetta slices on so there is pancetta on each slice of pizza. Finally add the zucchini and chunks of the cream cheese. Slide the pizza into oven and bake for 8 for 10 minutes.
Stole this from Bobby Flay. Scrumptious.