pesto (either home made or store bought)
sun dried tomatoes (optional)
turkey bacon cooked (one slice per mushroom)
low fat mozzarella shredded cheese
Grill portobello mushrooms in pan (spray first with olive oil) on both sides until flat.
While those are grilling, cook one piece of turkey bacon per mushroom.
After mushrooms are soft, remove and drain on paper towels.
Put mushrooms on sheet pan, inside up.
Spread with pesto, crumble one piece of cooked turkey bacon over the pesto along with a cut up sun dried tomato and sprinkle with low fat shredded mozzarella cheese.
Bake in a 450 degree oven until golden brown and serve!
You will not miss a regular pizza at all that’s how good they are!
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