Portabella Mushroom Pizza


2 portabella mushroom caps
2 tsp pesto
6 mini bocconcinis halved
6 cherry tomatoes halved
1/4 cup diced red pepper
1/4 cup kale chopped
1 diced green onion
6 tbsp grated mozzarella
Fresh basil, chopped
Balsamic reduction (optional)

Turn oven on to 400 F. On a greased pan, bake mushroom caps for 3-4 minutes on each side to soften.

Remove from oven. Spread 1 tsp pesto on each cap. Then top with red pepper, green onion, kale, cherry tomato and bocconcini halves. Sprinkle mozzarella on top.

Bake for 10 minutes or until cheese is bubbling.

Remove from oven and top with fresh basil. Drizzle with balsamic reduction.
Serve hot. Pairs well with a spinach salad.

WW points plus value 6



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