Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from
9
votes
Portobello Mushroom Pizza
Make this easy portobello mushroom pizza recipe for a cheesy and delicious low carb lunch, snack, or dinner!
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
4
servings
Author:
Holly
Equipment
Baking Sheet
Frying Pan
Ingredients
4
portobello mushrooms
1
tablespoon
olive oil
½
pound
Italian sausage
1
cup
low carb tomato sauce
1
tablespoon
tomato paste
½
teaspoon
oregano
2
cups
shredded mozzarella cheese
¼
cup
shredded parmesan cheese
toppings as desired
Instructions
Preheat oven to 425°F.
Clean mushrooms, remove stems, and use a spoon to scrape out the dark gills.
Brush the mushrooms with olive oil and place open side down on a baking pan. Bake 10 minutes.
While mushrooms are baking, brown the sausage until no pink remains. Drain fat.
Stir in tomato sauce, tomato paste, and oregano. Simmer 5 minutes.
Remove mushroom caps from the oven, fill with the meatsauce mixture, top with mozzarella cheese, parmesan and other toppings as desired.
Place back into the oven and bake an additional 10 minutes or until tender and cheese is melted. Broil 2 minutes if desired.
Video
Notes
Nutrition calculated without toppings.
Refrigerate leftovers in a covered container, on a few clean paper towels to absorb moisture, for up to 3 days.
Reheat leftovers in a toaster oven or under the broiler.
Freeze cooled pizzas wrapped in plastic, then in a zippered bag, for up to 3 months. Thaw before reheating.
Nutrition
Serving:
1
portobelle mushroom pizza
|
Calories:
457
kcal
|
Carbohydrates:
9
g
|
Protein:
25
g
|
Fat:
36
g
|
Saturated Fat:
15
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
15
g
|
Trans Fat:
0.003
g
|
Cholesterol:
92
mg
|
Sodium:
1195
mg
|
Potassium:
723
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
758
IU
|
Vitamin C:
6
mg
|
Calcium:
384
mg
|
Iron:
2
mg