Meatless Mondays! Portabello Mushroom pizzas are a fun, delicious, and low-carb meal to enjoy your favorite traditional pizza toppings without all the extra white flour pizza dough. Your body will thank you afterward for not skyrocketing your blood sugar levels. This recipe is both gluten-free and versatile. Have fun changing up the toppings. This meal can be prepared in 5 minutes. Feel free to swap whole wheat English muffins or pitas for any non-mushroom lovers. Heats up well for leftover lunches as well.
Let me know if you try it with a comment and rating below.
Tag @shelbylaranutriton with your creations.
Portabello Mushroom Pizzas
Meatless Mondays! Portabello Mushroom pizzas are a fun, delicious, and low-carb meal to enjoy your favorite traditional pizza toppings without all the extra white flour pizza dough.
Ingredients
- 4 portabello mushrooms (gills and stems removed)
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- 1/4 cup pizza sauce
- 1/2-1 cup shredded mozarella cheese
- 6 cherry tomatoes, sliced
- 1-2 cloves garlic, minced
Instructions
- Preheat oven to 425°, and line baking sheet with parchment paper.
- In a small mixing bowl, mix together the olive oil, Italian seasoning, and garlic.
- Spread the mixture on the portabello mushrooms (stem side up). Add the pizza sauce on top, followed by the mozzarella and then the sliced cherry tomatoes.
- Bake for 10 minutes until the mushrooms soften slightly and the cheese melts. Enjoy.
Optional: add fresh or dried basil for garnish.
Feel free to swap mushrooms for pita or English muffins.