Pizza is everyone's favorite, but isn't always the healthiest choice. By swapping the carb-y crust with fresh portobello mushroom caps, we created dough-less, guilt-free pizzas that everyone will love. Instead of using store bought tomato sauce, this stuffed portobello pizza recipe shows you how to cook up a quick and healthier version of this crowd-pleasing meal.
Stuffed Portobello Pizza
These mini pizzas are all flavor and no carb!
- olive oil: 1 tablespoon, plus more for drizzling mushroom caps
- portobello mushrooms (caps only): 6 large
- yellow onion: 1 medium
- vine tomatoes (ripe): 4 medium
- cloves of garlic: 3 large
- tomato paste: 1 tablespoon
- dried oregano: 1 teaspoon
- chili flakes (optional): 1 pinch
- salt + pepper: to taste
- basil leaves: ¼ cup packed
- mozzarella cheese: ½ cup, shredded
Step 1: Preheat oven to 375 degrees.
Step 2: Finely chop onion. Heat 1 tablespoon olive oil in a large skillet over a medium-high flame. Add finely chopped onion. Cook until soft and translucent (about 5 minutes), stirring occasionally.
Step 3: Peel and chop tomato. Mince garlic. Add chopped tomato and minced garlic to the skillet. Cook tomatoes until they soften and release their juices (about 5-7 minutes).
Step 4: Add tomato paste, oregano, and chili flakes. Season to taste with salt + pepper. Mix sauce well. Reduce to a simmer, add torn basil leaves, and cook for an additional 5-10 minutes.
Step 5: On a parchment-lined baking sheet, place portobello mushroom caps (inside facing up). Lightly drizzle with olive oil. Bake for 5 minutes.
Step 6: Remove mushrooms from oven. Spoon prepared sauce into the center of each cap, and sprinkle with shredded mozzarella cheese. Bake for an additional 10-15 minutes, or until cheese is melted. (Optional for serving: sprinkle tops with dried oregano and extra strips of basil.)
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