Portobello Pizza
If you read our latest book, The Nutrition Twins’ Veggie Cure, you know how much we adore Portobello mushrooms—not only because they are scrumptious and feel so amazingly meaty to chew, but also because they are only 21 calories per mushroom cap and great for your heart and your health in so many ways. Plus, the caps make the most awesome subs for much higher-calorie bread! Did you see our Sunny Side Eggs in a Portobello “Bagel”?
By now you also probably know how much we’re fans of pizza—we’re lovers of tomato sauce, basil, a little ooey, gooey cheese …give us some –and we’re all smiles! So in honor of our desire to get you healthy pizza any way we can and our love of mushrooms, not only on pizza, but under it, we’ve got this awesome pup for you today—Portobello Pizza!
Pssst… looking for lightened up dessert recipes to serve for dessert after your healthy pizza? Please feel free to search our site! And here are a few to try:
- Microwave Chocolate Chip Peanut Butter Cookies
- Skinny Oreo Balls
- White Chocolate Drizzled Wild Blueberry Granola Balls
Portobello Pizza
Serves 2
Ingredients:
2 portobello mushroom caps
8 cherry tomatoes, sliced
2 teaspoons fresh basil
2 ounces low-fat mozzarella cheese (thinly sliced or grated)
garlic or onion powder (optional)
hot peppers, dried (optional)
1.5 tsp parmesan cheese, grated
Directions:
Preheat oven to 350. Using oil in a spray jar, spritz a rimmed baking sheet. Rinse the portobellos, remove the stems and gently scoop the ribs out with a spoon, being careful to keep the curving sides of the caps. Set aside to dry. If the Portobello caps aren’t dry when the oven is heated, dry them with a paper towel to take away extra moisture. Place the tomatoes (and any extra juice that may have slid out while cutting them into cap. Layer mozzarella cheese over tomatoes with basil and sprinkle with any spices you are using and parmesan. Bake in oven for about 20 minutes or until cheese is melted.
Serve hot or room temperature.
Nutrition Facts Per Serving
109 calories, 5 g fat, 7 g carbohydrates, 12 g protein, 2 g fiber, 2 g sugar
- 2 portobello mushroom caps
- 8 cherry tomatoes, sliced
- 2 teaspoons fresh basil
- 2 ounces low-fat mozzarella cheese (thinly sliced or grated)
- garlic or onion powder (optional)
- hot peppers, dried (optional)
- 1.5 tsp parmesan cheese, grated
- Preheat oven to 350. Using oil in a spray jar, spritz a rimmed baking sheet. Rinse the portobellos, remove the stems and gently scoop the ribs out with a spoon, being careful to keep the curving sides of the caps. Set aside to dry. If the Portobello caps aren’t dry when the oven is heated, dry them with a paper towel to take away extra moisture. Place the tomatoes (and any extra juice that may have slid out while cutting them into cap. Layer mozzarella cheese over tomatoes with basil and sprinkle with any spices you are using and parmesan. Bake in oven for about 20 minutes or until cheese is melted.
- Serve hot or room temperature.