Looking for a low-carb twist on a classic favorite? These Stuffed Portobello Mushroom Pizzas are the perfect solution! Each mushroom cap serves as a hearty base, loaded with all your favorite pizza toppings, making this dish not just delicious but also ketogenic-friendly.
Imagine sinking your teeth into juicy, tender mushrooms topped with melted cheese, savory sauce, and fresh toppings. It’s a satisfying meal that checks all the boxes for flavor and nutrition, without the guilt of traditional pizza.
Deliciously Keto and Incredibly Easy
These Stuffed Portobello Mushroom Pizzas are a delightful combination of earthy mushroom flavor and classic pizza goodness, bursting with freshness and cheesy indulgence. It’s a fantastic way to enjoy pizza without the carbs, offering a rich taste profile that will satisfy any pizza lover.
Ingredients
- 4 large Portobello mushrooms, stems removed
- 1 cup marinara sauce or pizza sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup pepperoni slices or your choice of toppings
- 1/4 cup sliced black olives (optional)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Mushrooms: Clean the Portobello mushrooms and remove the stems. Place them on a baking sheet, gill side up.
- Add Sauce: Spoon marinara or pizza sauce into each mushroom cap, spreading it evenly.
- Layer Toppings: Sprinkle shredded mozzarella cheese over the sauce, then add pepperoni slices and any other desired toppings. Season with Italian seasoning, salt, and pepper.
- Bake: Place the baking sheet in the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Remove from the oven, garnish with fresh basil, and serve immediately.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 4 pizzas
- Calories: 180kcal
- Fat: 12g
- Protein: 12g
- Carbohydrates: 5g
