Apple-Chicken Portobello Pizzas
Makes 2 2-Block servings of P/C/F (using eye-hand method)
2 large Portobello mushroom caps, stems removed
1 apple, sliced and diced
Salt and freshly ground black pepper
3 tablespoons roasted red pepper paste
4 slices smoked mozzarella cheese –Revision: USE ¼ CUP LOW FAT SHREDDED MOZZARELLA and ¼ CUP FAT FREE SHREDDED MOZZARELLA
2oz shredded chicken
-Pre-heat a grill pan over medium-high heat.
-Place mushroom caps on the grill pan, grill side down, for about 3 minutes until soft. Sauté apples until soft then add chicken to heat.
-Flip caps and season with salt and freshly ground black pepper. Spread a spoonful or so of roasted red pepper paste over the mushroom cap in a thin layer.
-Top with hot chicken, apple and mozzarella cheese and tent with foil to melt.