Portobello Mushroom Pizza
Brett had a craving for pizza, so I decided to make him a Boboli pizza while I made myself a portobello mushroom pizza. Yes, I would prefer to make homemade pizza crust, but sometimes, it’s Boboli. And they make a whole wheat crust, which makes me feel just a bit better.
Both portobello pizza and Boboli are very easy to make if you have to, or want to make separate meals for yourself and your family. We both had the same toppings-mushrooms, olives, turkey pepperoni and 2% mozzarella cheese. Realistically, the more veggies you add, the better for you. And if you are a vegetarian, just omit the meat. And if you are vegan, you can substitute vegan cheese. The toppings are virtually endless and delicious every time.
You can either cook the mushrooms plain or marinate them beforehand. Personally I love to marinate my portobello mushrooms in balsamic vinaigrette. I put the mushrooms in a freezer size sandwich bag, sprinkle the balsamic vinaigrette in, and let sit for an hour.
*Portobello mushrooms come in many sizes. I like big caps, it’s like your own personal pan pizza.*
Portobello Mushroom Pizza-Serves 1
Portobello mushroom 1 per person with the stem and gills removed
- 1/4-1/2 cup of tomato based sauce depending on the size of the mushroom
- 1/4-1/2 cup of 2% mozzarella cheese, or cheese of choice
- Veggies depending on your liking
- Extras like olives, garlic, spices, meat
- Preheat the oven to 400 degrees
- Remove the stem and gills from the mushroom and wipe clean
- Marinate the mushrooms if desired
- Cook mushrooms for 10 min in preheated oven-place on a foil lined baking sheet
- Add sauce, veggies, extra toppings and cheese
- Cook an additional 10-15 min until the veggies are cooked and the cheese is melted
Nutrition per Pizza:
- 16g carbohydrate
- 7g fat
- 12g protein
- 4g fiber