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Who says that pizza has to have a crust made out of dough? For a different twist on pizza, try this portobello mushroom pizza recipe! In this portobello pizza, the pizza crust is a giant portobello mushroom cap!
Portobello mushroom pizza is much healthier than traditional pizza – portobello mushroom has very few calories and carbs (just 20 calories in an average portobello mushroom)! Portobello mushrooms are also very nutritious – packed with vitamins, fiber and protein. Portobello mushroom pizza is healthy, tasty and filling – and that’s a very good reason to make it today!
Portobello Mushroom Pizza Recipe
- 4 large portobello mushrooms
- 8 tbsp ricotta cheese
- 8 tbsp pasta sauce (or tomato sauce)
- 1 cup shredded cheese
- 1 tsp salt
- 1/4 tsp pepper
- Preheat oven to 425F. Line the baking sheet with foil.
- Wash the portobello mushrooms. Remove the stems and discard. The portobello mushroom caps will serve as the pizza bases!
- Precook the portobellos in the microwave – put the portobello mushroom caps on a large plate and microwave for 2 minutes.
- Now assemble the portobello pizzas. Put the portobello mushroom caps on a baking sheet (gill side up). Sprinkle each portobello with 1/8 tsp of salt and some pepper. Spread each mushroom with 2 tbsp of ricotta cheese. Spread 2 tbsp of pasta sauce on top of the ricotta on each mushroom. Sprinkle each portobello mushroom with 1/4 cup of shredded cheese.
- Put the baking sheet in the oven. Bake for 15 minutes.
Portobello mushroom pizzas can be made in advance and reheated in a microwave. I usually make a double-batch of them, then each the leftovers for next day’s lunch. Portobello mushroom pizzas are an excellent portable lunch, they can be eaten hot or cold, so they are very convenient to pack in a lunchbox.
Here’s a picture of 6 portobello mushroom pizzas on a baking sheet:
Enjoy your portobello mushroom pizza!