Portabello Mushroom Cap Personal Pizza. A delicious recipe that substitutes a portobello mushroom for a pizza crust. Remove from the oven, and spread spaghetti sauce in the cup of the cap. Top with cheese, olives, pepperoni and garlic.
You can pick it up and eat it like a pizza, but it'll get a bit messy (which is not a big deal for me).
Portobello mushroom pizzas are quick, easy, and let you enjoy your favorite pizza toppings without the guilt!
Learn how to prepare this easy Portobello Mushroom Pizza recipe like a pro.
You can have Portabello Mushroom Cap Personal Pizza using 6 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Portabello Mushroom Cap Personal Pizza
- Prepare 2 of Portabello Mushrooms.
- You need 1 of Roma tomato.
- It's 2 Tbsp of Onion diced.
- You need 1 Tbsp of Fresh Basil Chopped.
- It's 1/4 Cup of Italian dressing.
- Prepare 1/2 Cup of Goat Cheese crumbled.
With a total time of Low-carb dieters can rejoice in this grain-free pizza. Making stuffed portobellos for guys watching a hockey game was quite an endeavor. I made two dozen for six guys, and as Remove and discard stems and gills from mushrooms; brush caps with oil. Portobello mushrooms replace the pizza crust which is then stuffed with all of our favorite toppings.
Portabello Mushroom Cap Personal Pizza step by step
- Remove stems from mushroom caps. Mix tomatoes, onion, Basil and cheese and set aside..
- Brush Italian dressing liberally over top and bottom of mushroom caps. Then allow excess dressing to drain off..
- Grill at medium-high heat for 5 minutes minutes on each side. Remove from grill..
- Put tomatoes, onion, cheese and basil mixture onto mushroom and grill again until cheese begins to melt and golden..
Never ever feel guilty about eating pizza again. Portobello mushrooms can sometimes seem a little weird due to their massive size but don't let the looks of these gems scare your away. Portobello mushrooms are a perfect replacement for dishes in which bread is used, like this pizza. Top with low-carb veggies, full-fat ricotta, and Brush the mushroom caps with avocado oil, and sprinkle with ⅛ teaspoon each of the salt and pepper. Remove stem from mushroom and wipe clean with a damp paper towel.
