Portobella mushrooms are great...well...if you're a mushroom lover like me. These monstrosities have such a dense meaty texture that they can pose for a burger like my Portobello Burgers with Pesto Mayo. They're terrific grilled, sauteed and stuffed too! I saw a pin on my favorite place, Pinterest, for Portobello Pizzas and decided to give it a whirl and I'm glad I did! They were delicious and filling, and I didn't really miss the bread in the pizza dough. They're perfect for anyone working a low carb diet.
Ingredients
- 2 portobello mushrooms stemmed & scraped
- 1 tablespoon olive oil
- 2 tablespoons pizza sauce
- ½ cup mozzarella cheese
- 10 slices pepperoni
- ¼ cup sliced black olives
Instructions
- Preheat the oven to 400 degrees.
- Remove stems from mushrooms and scrape the gills (the black underside). Drizzle with olive oil and place on a lined baking sheet. Bake for about 7 minutes. Drain liquid off of mushrooms and pat dry with clean paper towels. Spread underside of mushrooms with pizza sauce, then sprinkle with ½ of the cheese. Top with pepperoni and black olives and remaining cheese. Bake for an additional 7 to 10 minutes or until cheese is well melted.
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.
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