Description
A fun and healthy twist on traditional pizza using portobello mushroom caps as the base.
Ingredients
Scale
- 4 large portobello mushroom caps
- 1/2 cup marinara or pizza sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup sliced black olives
- 1/4 cup thinly sliced red onion
- Fresh basil, chopped (for garnish)
- Olive oil, salt, and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Clean the mushroom caps and remove the stems. Brush them lightly with olive oil and sprinkle with salt and pepper.
- Place the caps on a baking sheet, gill-side up. Roast them for 8 minutes to release moisture, then pat them dry.
- Spread marinara sauce into each cap. Top each with mozzarella cheese, black olives, and red onion.
- Return the mushrooms to the oven and bake for another 10–12 minutes, until the cheese is bubbly and golden.
- Garnish with fresh basil and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at a low temperature until warmed through.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
Keywords: portobello mushroom, pizza, gluten-free, healthy recipe, vegetarian