Prep: 15 minutes
Grill: 10 minutes • Serves: 4
2 cups packed chopped stemmed kale
4 garlic cloves, minced
8 large portobello mushroom caps
1 cup marinara sauce
3/4cup shredded low-moisture part-skim mozzarella cheese
1.Prepare outdoor grill for direct grilling over medium-high heat. Heat large skillet over medium-high heat; spray with cooking spray. Add kale; cook 2 minutes, stirring occasionally. Add garlic and cook 1 minute, stirring constantly; remove from heat.
2.Spray both sides of mushrooms with cooking spray; sprinkle with 1/4 teaspoon each salt and pepper. Place mushrooms, gill side down, on hot grill rack; cover and cook 5 minutes. Turn mushrooms; top with sauce, cheese and kale mixture. Cover and cook 5 minutes or until cheese melts.
Approximate nutritional values per serving (2 pizzas):
166 Calories, 8g Fat (3g Saturated), 14mg Cholesterol,
528mg Sodium, 18g Carbohydrates, 4g Fiber, 11g Protein
> Use spinach if you don’t have kale on hand.