In these healthy “pizzas” large portobello mushroom caps stand in for pizza dough. Serve several with a side of steamed greens for a healthy and filling vegetarian (and gluten-free) meal. They’re also a great appetizer for any Italian theme menu.
Take the best part of pizza - the toppings - and place them in a mushroom cap for a gluten-free, healthy way to enjoy the flavor of pizza.
- 6 large Portobello mushroom caps
- ¾ cup shredded part-skim mozzarella cheese
- 15oz can pizza sauce
- 1 tsp. dried oregano
- Preheat oven to 350 degrees. Line rimmed baking sheet with tin foil and set aside. Carefully remove any dirt from mushroom cap using a damp paper towel. Remove gills from inside mushroom by gently scraping with a spoon, leaving sides of mushroom intact. Place cleaned mushrooms on baking sheet.
- Fill each mushroom with ¼ cup pizza sauce and top with 2 Tbs. cheese. Bake 15 minutes in preheated oven, or until mushrooms are softened and cheese is melted and golden brown in spots. Sprinkle each mushroom “pizza” with a pinch of dried oregano.
Nutritional Info per serving: 85 calories; 2.8g fat (1.8g saturated fat); 7.5 mg. cholesterol; 475mg sodium; 10g carbs; 2.3g fiber; 6.6g protein.