You got to hand it to Rachael Ray, she is one clever lady. I would never have thought of stuffing portobello mushrooms with leftover deep dish pizza, but it sure is a great idea. Cubed pizza is tossed with sun dried tomatoes, spinach, and cheese. This mixture is then stuffed into the thick caps of mushrooms, making for a scrumptious meal. While it may not be the most FitSugar friendly dinner, it sure is an ingenious way to use leftover pizza! To look at the recipe, read more.

Cheesy Stuffed Portobellos
From Everyday With Rachael Ray magazine

2 tablespoons extra-virgin olive oil, plus more for brushing
1 onion, chopped
6 sun-dried tomatoes packed in oil, thinly sliced
Two 6-ounce bags fresh baby spinach, coarsely chopped
2 slices leftover deep-dish cheese pizza, cut into bite-size pieces
8 ounces shredded mozzarella cheese (2 cups)
1/2 cup chicken broth
1/4 cup chopped fresh basil, plus more for garnish
Salt and pepper
4 large portobello mushroom caps

1. Preheat the oven to 350°.
2. In a large, heavy skillet, heat the olive oil over medium heat. Add the onion and cook, stirring, until softened, about 6 minutes.
3. Add the sun-dried tomatoes and spinach and cook until the spinach wilts, about 2 minutes.
4. Add the pizza, half of the cheese, the chicken broth and basil and cook until the cheese melts, about 2 minutes. Season the stuffing with salt and pepper and remove from the heat.
5. Using a spoon, scrape the gills from the inside of each mushroom cap and discard. Brush the top of each mushroom cap with olive oil and place upside down on a baking sheet.
6. Divide the stuffing among the mushroom caps; sprinkle with the remaining cheese. Bake until the cheese is bubbly, 20 minutes. Top with more chopped basil.

Serves 4.

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