Portobello Pizza's

4   5 to 6 ounce fresh Portobello mushrooms

5   teaspoons olive oil

1    4 and one half- ounce  round Brie Cheese, thinly sliced

1/4th  cup small arugula leaves

4   thin tomato slices

1.  Cut off mushroom stems even with caps: discard stems. Lightly rinse mushroom caps; gently pat dry with paper towels. Brush mushrooms with 2 teaspoons of the oil. Sprinle with salt and black pepper.

2.  Place mushrooms, stemmed sides up, on a foil-lined baking sheet. Bake in a 400 degree oven for 8 to 10 minures or until mushrooms are tender, turning once. Remove from oven.

3.  Turn mushroom caps, stemmed sides up; top with Brie cheese and arugula leaves. Drizzle with the remaining 3 teaspoons oil,  top with tomato slices.

Nutritional Facts per appetizer:        

181 cals

16 g total fat (6g sat. fat)

28 mg of chol

257 mg sodium

5 g  carbs

1 g of fiber

10 g protein

Prep:

15 mins

Bake:

8 mins

Oven;

400 degrees

Makes;

4 appetizers