Portobello pizzas have taken the culinary world by storm, and it’s no wonder why they’ve become a family favorite in so many households. These savory, cheezy, gooey delights offer a unique twist on traditional pizza by using hearty portobello mushroom caps as a base, replacing the traditional pizza dough.
This tasty adaptation not only caters to those seeking a low-carb or gluten-free option but also introduces an irresistible depth of flavor. Whether you’re a die-hard pizza enthusiast or simply looking to add some wholesome variety to your family’s meals, the delectable combination of earthy mushrooms, rich tomato sauce, and a medley of mouthwatering toppings is bound to win your heart and taste buds over. Try this easy ModernMom recipe to see why Portobello pizzas have earned their place as a cherished family favorite.
Here’s a great recipe if you love pizza but you are trying to cut refined carbs out of your diet.
You’ll LOVE these portobello mushroom “pizzas.”
Ingredients:
- 4 whole portobello mushroom caps about 5 inches each (remove the stem)
- 1/2 cup low fat marinara sauce
- 1/2 cup lean turkey Italian sausage, cooked, drained, and crumbled (or substitute with a protein of your choice)
- 4 tablespoons shredded fat free or low fat mozzarella cheese
- 2 teaspoons grated Parmesan cheese (I like the fresh kind)
- 1 tablespoon chopped fresh basil
Directions
Preheat the oven to 350 degrees.
Clean the mushrooms well, making sure there isn’t any dirt left. Place mushrooms on a baking sheet, gill side up. Spoon sauce over each mushroom. sprinkle each with sausage and cheeses.
Place in oven and bake for 6-8 minutes or until cheese is melted. garnish with basil.
Each pizza has 97 calories, 7 carbs, and 3 grams of fat.
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