RecipePortabella Pizza
- Calories: 60
- Protein: 5 g
- Total Fat: 2 g
- Unsaturated Fat: 1 g
- Saturated Fat: 1 g
- Cholesterol: 5 mg
- Total Carbohydrate: 6 g
- Dietary Fiber: 2 g
- Total Sugar: 4 g
- Natural sugar: 4 g
- Added sugar: 0 g
- Sodium: 80 mg
These Portabella Pizzas are a clever way to enjoy the cheesy classic while cutting carbs and boosting your immunity. A simple switch of the regular carby crust with meaty mushrooms that come packed with anti-viral compounds gives the term “pizza party” a whole new meaning. Feel free to swap in your favorite veggie ingredients, or set up a toppings bar so everyone can make their own. You’ll love this recipe with every pizza your heart!
- Prep time
- Total Time
- • 6 Portabella mushroom caps
- • ¾-1 cup marinara sauce
- • ¾-1 cup part-skim mozzarella
- • Dried oregano, optional
- • Garlic powder, optional
- • Parmesan, optional
- • Fresh basil, optional
Preheat the oven to 425°F.
Remove mushroom stem and gills until you have a smooth beige-like surface. Mist a baking sheet with nonstick oil spray and place the mushroom caps on top, allowing adequate space between each cap so they can roast efficiently. Mist the tops with oil spray and sprinkle on salt, pepper, and optional garlic powder. Place in the oven and roast for about 20 minutes or until tender.
Once the mushrooms are tender remove from oven and discard any remaining water. (I dab the tops with a layer of paper towels)
Spoon 1 to 2 tablespoons marinara inside each mushroom cap. Then, top with 1 to 2 tablespoons part-skim mozzarella. Sprinkle on preferred seasonings and toppings (dried oregano, garlic powder, Parmesan) and place back in oven until cheese is melty and brown.
Garnish with torn basil leaves.
Try these Pizza Peppers!
