Mushroom Rice Pizza
|Olive oil||2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Sliced mushrooms||2 Cup (32 tbs)|
|Chopped fresh parsley||1 Tablespoon|
|Cooked enriched rice||1 Cup (16 tbs)|
|Eggs||2 , beaten|
|Tomato sauce||1 Cup (16 tbs)|
|Grated parmesan cheese||2 Teaspoon|
|Mozzarella cheese||2 Ounce|
Heat oil in small skillet; add garlic and saute for 2 minutes.
Add mushrooms and parsley and cook, stirring occasionally, until mushrooms are tender; set aside.
In bowl combine rice and eggs.
Spray a 9-inch springform pan with nonstick cooking spray.
Spread rice-egg mixture evenly over bottom of pan and bake at 425°F for 10 minutes or until set.
Remove from oven.
Pour tomato sauce evenly over rice crust.
Top with mushroom mixture.
Sprinkle with Parmesan cheese and top with Mozzarella cheese.
Bake for 10 minutes longer or until cheese melts.
Remove sides of pan and serve.
Serving size: Complete recipe
Calories 737 Calories from Fat 324
% Daily Value*
Total Fat 37 g56.2%
Saturated Fat 13.8 g69.2%
Trans Fat 0 g
Cholesterol 476.6 mg158.9%
Sodium 688.8 mg28.7%
Total Carbohydrates 65 g21.5%
Dietary Fiber 4.8 g19.3%
Sugars 14.3 g
Protein 36 g72.9%
Vitamin A 69.1% Vitamin C 88.3%
Calcium 51.4% Iron 28.3%
*Based on a 2000 Calorie diet