Portobello Mushroom Pizzas

yield: 6 SERVINGS

prep time: 15 MINUTES

cook time: 15 MINUTES

total time: 30 MINUTES

Mushrooms are roasted and then topped with pesto, cheese, and mini pepperonis, for delicious low carb pizzas!

Ingredients

  • 6 portobello mushroom caps
  • 1 tablespoon olive oil
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup store bought pesto
  • 1 cup shredded mozzarella cheese
  • 1/2 cup mini pepperonis
  • optional garnish: shaved parmesan & fresh chopped parsley

Directions

1

Preheat oven to 425 degrees.

2

Wipe mushrooms with a paper towel. Carefully scoop the gills and stem from the inside of mushroom using a grapefruit spoon.

3

Transfer to a baking sheet pan, and brush with olive oil on both sides. Season with salt, pepper, garlic powder, and Italian seasoning on both sides of mushroom.

4

Place in the oven for 10 minutes. Halfway through, turn mushrooms so both sides get roasted.

5

Remove from oven and spoon 2 teaspoons of pesto on the tops of each mushroom cap.

6

Divide cheese among each mushroom, and sprinkle mini pepperonis on each as well. Place back in the oven to bake for another 5 minutes to melt the cheese.

Nutrition Information

Yield: 6 pizzas, Serving Size: 1 pizza
Amount Per Serving: 172 Calories | 15g Fat | 6g Total Carbs | 1g Fiber | 10g Protein | 5g Net Carbs

Brought to you by Hip2Keto.
https://hip2keto.com/recipes/keto-portobello-mushroom-pizzas/