- 2
Ingredients
- Serves 2
- 2 Portobello mushrooms, cleaned and stemmed
- 1 tablespoon extra-virgin olive oil
- Dash of salt and pepper
- 1/2 teaspoon dried oregano
- 2 slices tomato
- Drizzle of olive oil
- 4 ounces shredded mozzarella
- Handful of fresh basil leaves and crushed red pepper flakes for garnish
Preparation
Step 1
One of the main reasons people forsake pizza is because of the carb-overload courtesy of the dough. You may ask, what’s a pizza without the crust? Actually, it’s just as good, if not better! This portobello mushroom pizza replaces flour-based dough with virtually calorie-free and carb-less portobello mushrooms. The result is a juicy and delicious mushroom pizza recipe that you won’t hesitate to indulge in, “slice” after “slice.” Bon Appetit!
Directions
Assemble the ingredients and preheat the oven to 400 degrees Fahrenheit. In a saucepan over medium heat, add about 1/2 tablespoon of extra virgin olive oil and rotate the pan so that the oil covers the entire surface.
Place the Portobello mushrooms, top down so that the fleshy part is facing upwards. Drizzle with the remaining 1/2 tablespoon of olive oil, and season with salt and pepper. Place a tomato slice atop each mushroom and season with oregano. Reduce the heat to medium-low and let the mushrooms cook as such with the lid on until the mushrooms begin to soften and the tomatoes become juicy.
Transfer the pizzas to a lightly greased baking pan. Distribute the cheese evenly between the tops of both pizzas. Put into the oven and bake for 8-10 minutes, or until the cheese has melted and slightly browned.
Season with crushed red pepper flakes and fresh basil. Enjoy!