How to Prepare Yummy Portobello mushroom pizza

Portobello mushroom pizza. A delicious recipe that substitutes a portobello mushroom for a pizza crust. Try using pesto sauce instead of spaghetti sauce, and experiment with your favorite pizza toppings. Portobello pizza is simple and delicious.

Portobello mushroom pizza Portobello Mushroom Burger For Meatless Mondays. Todays Ultimate Portobello Mushroom Pizza is inspired by that wonderful pizza memory, using ingredients that I had in my pantry and fridge. All I had to buy today was one portobello mushroom. You can cook Portobello mushroom pizza using 4 ingredients and 4 steps. Here is how you cook it.

Ingredients of Portobello mushroom pizza

  1. It's 1 of Portobello mushroom cap.
  2. It's 1 tbsp of heaping - pesto.
  3. Prepare 1/2 of tomato, sliced thin.
  4. You need 1 tbsp of heaping - shredded parmesan cheese.

Atkins welcomes you to try our delicious Portobello Mushroom Pizza recipe for a low carb lifestyle. This healthy pizza recipe is quick, easy, and lets you enjoy your favorite pizza toppings without the guilt! It's a vegan, gluten free, low carb and healthy alternative to regular pizza. The first time I had a portobello mushroom pizza (no crust).

Portobello mushroom pizza step by step

  1. Preheat oven to 425°. Spray cookie sheet with nonstick cooking spray..
  2. Wash mushroom and remove gills..
  3. Spread pesto inside mushroom. Then layer on tomato slices and cheese. https://cookpad.com/us/recipes/348902-pesto.
  4. Bake 25 minutes or until cheese is golden..

This Portobello mushroom pizza will make any meat lover go crazy! They are perfect for a quick lunch or dinner. Brush the mushrooms with olive oil and season on both sides with salt and pepper. This portobello mushroom pizza recipe is part of the Atkins low-carb lifestyle, a long-term, healthy eating approach focused on high-fiber carbohydrates, optimal protein and healthy fats. This delicious homemade pizza is topped with meaty portobello mushrooms, creamy mozzarella cheese, sweet red peppers and fresh basil.

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