Cheesy Portabella Pizzas

4 portabella mushrooms, stems pulled out
1/2 cup reduced fat Mozzarella
2 oz Cabot extra sharp light Cheddar, shredded
2 Tbsp Parmesan Cheese
1/2 cup your favorite tomato sauce
1/2 tsp olive oil
1/2 tsp oregano
1/2 tsp garlic powder

Heat oven to 400* lay out a sheet of tin foil in a pan with sides (so juices don’t leak) then spread olive oil around on the tin foil (just enough so the caps don’t stick)
Spoon about 2 Tbsp tomato sauce into each cap, sprinkle with Mozzarella, then Parmesan, then Cheddar, then spices
Bake 25 minutes until cheese is melty

130 calories, 7g fat, 9 carbs, 12g protein

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