• 2 Tbs. olive oil
• 1 onion, sliced
• 4 portobello mushrooms, stemmed, tops cleaned and sliced
• 2 Tbs. bottled roasted red bell peppers, drained and chopped
• 4 small baked cheese pizza crusts
• 4 slices provolone cheese

Heat oil in a heavy nonstick skillet over medium high heat. Sauté onion 3-4 minutes, until it begins to soften. Add mushroom slices and sauté another 2-3 minutes, until mushroom softens. Stir in roasted peppers until hot. Serve over pizza crusts, topped with cheese.

Per serving: calories 631, fat 30.5g, 43% calories from fat, cholesterol 15mg, protein 16.6g, carbohydrates 73.9g, fiber 3.4g, sugar 6.5g, sodium 804mg, diet points 15.0.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.9, Fruit: 0.0, Bread: 4.5, Lean meat: 0.6, Fat: 5.0, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Chianti, Fumé Blanc, or Chenin Blanc.