Low-Carb Portobello Mushroom Pizzas

Low-Carb Portobello Mushroom Pizzas:

2 Large Portobello mushroom heads
extra virgin olive oil
shredded reduced fat mozzarella cheese
finely chopped and seeded red tomatoes
fresh chopped basil
spaghetti sauce

First scrape out the gills of inside of your mushrooms. Then turn them over and lightly brush off the tops with a paper towel (do not rise the mushrooms you don't want them to get wet). Lightly brush the tops with olive oil and place oiled side down on a grill (I just open our panini maker and use that as a grill, but if you have an indoor grill that will work better). Grill both sides and remove and put onto a baking sheet that is lined with foil.

Lightly spread the spaghetti sauce on the inside of the mushroom and sprinkle with mozzarella cheese, tomatoes, and fresh basil. Add a little more cheese to cover the basil and tomatoes and broil on High for 3-5 minutes (or until the cheese has melted and the top is light brown.

Serve with a lite salad.