that we found and adapted from recipezaar.com. My husband put it together in about 20 minutes, and it tasted much better than the bottled sauces I've tried. But if you're in even more of a hurry, a bottled sauce would be just fine, too.

Leah says she might be more willing to eat a portobello burger. Stay tuned.

Portobello Pizzas

Makes 5 small pizzas

Sauce:

One 5 ½ ounce can tomato paste

1 cup water

½ teaspoon salt

½ teaspoon dried oregano

1/8 teaspoon dried basil

1 clove garlic, crushed

1 teaspoon Worcestershire sauce

Portobellos:

5 large portobello mushroom caps, gills scraped out with a spoon

½ cup baby spinach leaves

¾ cup low-fat shredded mozzarella cheese

Combine ingredients for the sauce in a saucepan and bring to a boil. Turn down the heat and simmer gently for 20 minutes, stirring occasionally. Meanwhile, preheat the oven to 425 degrees.

When sauce is finished, spread on each of the portobello caps. Top with spinach, then cheese. Bake for 5-6 minutes, until the cheese has melted.

Note: The sauce recipe doubles easily, so you can make a larger batch to keep on hand for another night.

Per serving: 107 calories, 8 grams protein, 4 grams fat, 2 grams saturated fat, 12 grams carbohydrate, 3 grams fiber, 9 milligrams cholesterol, 3 milligrams fiber. Analysis by registered dietitian Jodie Shield.

(Photo by me)