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Pizza bella

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Ingredients

  • 2 large portabella mushrooms
  • 2 stick light string cheese
  • 1/4 cup canned crushed tomatoes
  • 1/2 teaspoon chopped garlic
  • 8 slice turkey pepperoni, chopped
  • 2 tablespoon sliced black olives

Preparation

Baking Directions:

Preheat oven to 400 degrees.

Remove mushroom stems, chop, and set aside.

Place mushroom caps on a baking sheet sprayed with nonstick spray, rounded sides down.

Bake in the oven for 8 minutes, or until softened.

Meanwhile, break each stick of string cheese into thirds and place in a blender or food processor.

Blend at high speed until cheese takes on a shredded or grated consistency.

(Or just tear string cheese into pieces and roughly chop.)

Set aside.

Remove sheet from the oven but leave oven on.

Blot excess liquid from mushroom caps and set aside.

In a small bowl, combine crushed tomatoes, garlic, and Italian seasoning.

Mix well and equally distribute between mushroom caps; spread until smooth and even.

Sprinkle shredded/grated cheese over the saucy layer on each cap.

Top with chopped mushroom stems, pepperoni and olives.

Bake in the oven for 8 to 10 minutes, until cheese has melted.

Eat as soon as you can without burning your mouth!

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