Jane Windham’s Low Carb Portabella Pizzas

First, you will need to purchase some portabella mushroom caps. When you take them out of the package, don’t rinse them with water. Instead, use a damp paper towel to wipe them down, remove the stem, and scrape out most of the gills with a spoon.
Preheat your oven to 375 degrees, line a baking sheet with aluminum form, turn the mushroom caps gill side down, and pre-bake the caps for about 8 minutes.
After pre-baking, place the mushroom caps onto a paper towel to remove any moisture. When they have finished draining, turn them gill side up onto the baking pan. Brush the inside of the caps with 1 tablespoon olive oil and 1 tablespoon spaghetti or pizza sauce.
Fill the cap with some shredded mozzarella cheese.
You can play around with your toppings. I like to add some small pieces of pepperoni to give them that real pizza flavor, but you could use a little browned ground beef or sausage. But they would be equally good if you used only veggies!
I added some sliced cherry tomatoes when I made them this time, but I used black olives previously. I’m thinking how yummy they would be with some sauteed spinach, garlic, bell peppers, onions, etc. And you could even experiment with different cheeses.
After I get them assembled, I like to add a little grated Parmesan cheese on top and then I bake them at 375 degrees for an additional 15-20 minutes or until the cheese is melted and beginning to turn golden.
Here I could hardly wait to dig in before I got them photographed for ya!
Served with a side salad, it makes a healthy, hearty lunch that’s totally satisfying!
A delicious, low carb way to
satisfy pizza cravings!

Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings 2

2 portabella mushrooms
1 tablespoon olive oil
extra virgin
2 tablespoons pizza sauce
1 cup mozzarella cheese
1/2 cup Parmesan cheese
8 pepperoni slices cut into
smaller pieces

Preheat oven to 375 degrees.
Using a damp paper towel, wipe off the mushroom caps. Remove the stems and scrape the gills with a spoon.
Cover a baking sheet with aluminum foil, place the mushroom caps gill side down onto the baking sheet and pre-bake for about 8 minutes.
Transfer the mushroom caps onto a dry paper towel to remove any moisture.
Place the mushroom caps back on the baking sheet and brush with 1 tablespoon olive oil.
Add 1 tablespoon pizza sauce to the inside of each cap.
Fill the caps with mozzarella cheese, pepperoni bits, and any other desired toppings.
Sprinkle the top with Parmesan cheese.
Bake at 375 degrees for 15-20 minutes or until the cheese is melted.

Recipe Notes — Assorted toppings such as black olives, sliced cherry tomatoes, sauteed garlic, onions and peppers, spinach, etc. can be added according to your tastes.

Author: Stephan Drew

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