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Portobello Mushroom Pizza on a plate
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Portobello Mushroom Pizza

This Portobello Mushroom Pizza recipe is easy to make, and just perfect for a low carb or keto lifestyle!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 1827kcal
Author Holly

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.

Nutrition

Calories: 1827kcal | Carbohydrates: 37g | Protein: 102g | Fat: 143g | Saturated Fat: 61g | Cholesterol: 366mg | Sodium: 4904mg | Potassium: 2940mg | Fiber: 9g | Sugar: 23g | Vitamin A: 3014IU | Vitamin C: 25mg | Calcium: 1526mg | Iron: 8mg