This is one of my favorite recipes Max makes for me. Since I'm a pizza lover he found a great way for me to still have pizza even when it gets close to competition. He's a lifesaver!!!!
Large Portobello Caps
Low-fat/Veggie Slice Cheese
Preheat your oven to 375. Start by gutting your mushroom caps. I use a spoon to make them little bowls.
Put a rack on a cookie sheet that will keep them off the cookie sheet and place them caps up.
Cut your grape/cherry tomatoes in half and slice up your sun-dried tomatoes. Place them on a separate cookie sheet sprayed with cooking spray. Roast both the caps and tomatoes for about 7-10 minutes depending on your oven. Try to keep an eye on them to make sure you don't burn them.
Remove both cookie sheets and mix tomatoes together. Flip caps over and spoon tomato mixture into the caps. Slice up your basil and add as much as you'd like to the mini pizzas. Sprinkle your cheese over top and pop these bad boys back into the oven just to melt the cheese. This usually takes about 8 minutes for the Veggie Slice Cheese. Unfortunately, I'm unsure on the low-fat cheese so just keep an eye on them.