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Portobello Mushroom Pizza
Pizza night just got a healthy makeover!
Our Basil Pesto Portobello Mushroom Pizzas offer a delicious low-carb, high-protein alternative to traditional pizzas. They're perfect for those managing diabetes or anyone looking to reduce their carb intake without sacrificing flavor. Packed with fresh basil pesto, succulent Portobello mushrooms, and melted mozzarella, this dish is sure to become a family favorite.
These Portobello pizzas pair beautifully with a fresh side salad of mixed greens or a roasted vegetable medley. You can also add a lean protein like grilled chicken or tofu to boost the protein content further.
4 large Portobello mushrooms, stems and gills removed
1 cup of fresh basil leaves
2 cloves garlic
3 tablespoons of pine nuts
1/3 cup of extra-virgin olive oil
1/4 cup of grated Parmesan cheese
1 cup of shredded mozzarella cheese
1 cup of cherry tomatoes, halved
1/2 cup of diced bell pepper
Salt and pepper to taste
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Clean the Portobello mushrooms with a damp cloth to remove any dirt. Remove the stems and scrape out the gills to make room for the toppings.
To prepare the pesto, combine basil leaves, garlic, pine nuts, Parmesan cheese, and a pinch of salt and pepper in a food processor. Pulse while slowly adding the olive oil until it forms a smooth paste.
Brush both sides of each Portobello mushroom with a bit of olive oil and place them on the prepared baking sheet.
Spread a generous layer of the prepared basil pesto on the inner side of each mushroom. Then sprinkle a layer of shredded mozzarella cheese on top of the pesto.
Arrange the halved cherry tomatoes and diced bell pepper on top of the mozzarella cheese layer.
Season with a bit more salt and pepper, and then bake in the preheated oven for about 15-20 minutes, or until the cheese is melted and bubbly and the mushrooms are tender.
Allow to cool slightly before serving. Enjoy your low-carb, high-protein Basil Pesto Portobello Mushroom Pizzas!
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