a different kind of coffee break with Gerry and Ray Coffey
Disease-Free Living Through Fitness and Nutrition
GUILT-FREE GOURMET by Gerry & Ray:
Recipes for those who wish to avoid salt/sugar/oils/flesh foods
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Portabella Mushroom Pizzas
Adapted from a Jessica Siegel Recipe
Using portabella mushroom caps instead of bread for the crust of this pizza really spices things up. These mini pizzas make great appetizers or entrées.
4 medium-large portabella mushroom caps, stems removed
Non stick skillet
1/4-1/2 cup Giorgio Baldi Arrabbiata tomato sauce or salt-free Contadino Tomato Sauce
1/2 cup Vegan cheese, grated (Optional)
1 roma tomato, seeded and chopped
4 fresh basil leaves
Preheat the oven to 350º. Clean the mushrooms with a damp towel or mushroom brush. Place mushrooms gill side up on a baking sheet and bake for 6 minutes to soften.
Remove portabellas from the oven and spoon 1 or 2 tablespoons of tomato sauce on top (gill side) of each. Place a basil leaf in each center, sprinkle with 2 tablespoons of cheese and some chopped tomato. Return to the oven and bake for 7 more minutes. Serve immediately.
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