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Sunday, October 13, 2013

Portobello Mushroom Pizzas

Pizza without all the carbs? Yes please! This is such an easy way to get all the pizza flavor with less calories and so much healthier. I only used Parmesan on mine, because I am trying to cut down on fats, but you could load this baby  up with Mozarella cheese and I'm sure it would only add to the yumminess of it! I loved how quick this was to throw together and after a day of baking Halloween goodies with  my daughter, I sure needed something quick, yet tasty.
 3 Large Portobello Mushrooms
Pizza sauce
 2 Tbsp olive oil

1/2 large onion
2 garlic cloves, chopped
3 Roma Tomatoes, chopped (or any other medium sized tomato)
1/2- 1 tsp crushed red pepper flakes
salt to taste
Fresh grated Parmesan Cheese
6 or 7 leaves of chopped Basil

Heat oven to 400°

Wash your mushrooms thoroughly and twist/pull out the stems. Lay the mushrooms out on a paper towel, cap side up, to drain of any excess water.

In a skillet, heat the 2 Tbsp olive oil. When hot, add the onion and garlic. Saute until the onions are soft. (You don't want them completely mushy....just crisp tender). Stir in the tomatoes and cook until the tomatoes are somewhat soft also. Stir and season with crushed red pepper flakes and salt.

Drizzle some olive oil in a large baking dish and spread it all over the bottom of the dish.

Using a spoon, place as much  pizza sauce as you desire into your mushroom. (I didn't list an amount because this is such a personal preference. I LOVE pizza sauce so I used about 3 Tbsp on each mushroom) Spread it around. Now fill each mushroom with the filling that is warm on the stove, until it is all gone.
Place each stuffed mushroom into the oiled baking dish. Top each mushroom with Parmesan cheese and basil. Bake at 400° for about 10- 15 minutes, or until cheese is melted and they are heated through.

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