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