Okay, so I'll admit, I made up that acronym. Basil, Mozzarella, Tomato is a bit lengthy for a recipe name. Now I've coined the term BMT. Not a BLT, but a BMT. Why not? It works. Has a nice ring to it, doesn't it? Well it appears that pizzas sin pizza crust are the new rage. I snagged this idea from You Blog What You Eat and Hungry Girl and tweaked it a bit to a) fit the ingredients I had and b) well, make it a bit different. So next time you have a hankering for a Portabella mushroom and aren't sure what to do with it, try out this recipe and make yourself a Portabella BMT.
Serving Size: 1 Portabella BMT
Nutrients per serving: 225 calories; 18.3g fat; 18mg cholesterol; 184mg sodium; 7.4g carbohydrate; 9.6g protein
Cook Time: 20 minutes
- 1 portabella mushroom (3 ounces)*
- 1/3 tomato, thinly sliced (2 ounces)
- 3-4 thin slices of fresh mozarella (1 ounce)
- 5 leaves of fresh basil
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
- Preheat oven to 350ºF.
- Remove stem from mushroom and place mushroom on baking sheet. Place it in the oven for 10 minutes.
- Remove mushroom and baste underside with olive oil using a basting brush or the back side of a spoon.
- Arrange basil first, then tomato slices, then cover with mozarella.
- Drizzle balsamic vinegar over the top.
- Place Portabella BMT back onto the baking sheet and place in the oven for another 10 minutes or until cheese is melted.
As an aside, I made this with my 2nd portabella mushroom (since they tend to come in packs of 2) and instead of basil, I put spinach on it. I used approximately 1/3 cup of spinach and it turned out to be a delicious alternative if you dont have fresh basil lying around your house.
*Also - you could substitute the portabella mushroom for pepper, eggplant, etc.