10-MINUTE PORTOBELLO PIZZAS

By Peggie

Ingredients

• 6 portobello mushroom caps, stems removed, washed and dried with a paper towel
• 2 tablespoons extra virgin olive oil
• 2 teaspoons minced garlic
• 6 teaspoons Italian seasoning (or a dried oregano and basil leaf blend), divided
• 3/4 cup pizza sauce (garlic and herb)
• 1 1/2 cups reduced-fat shredded mozzarella cheese (or a pizza cheese blend)*
• 30 miniature-sized pepperonis**
• 6 cherry or grape tomatoes, sliced thinly
• Salt and pepper, to taste

Preparation

Step 1

Preheat oven to broil / grill settings on high heat. Arrange oven shelf to the middle of your oven.
Combine the oil, garlic and 4 teaspoons of the seasoning together in a small bowl. Brush the bottoms of each mushroom with the garlic oil mixture and place each mushroom, oil side down, on a lightly greased baking sheet / tray.
Fill each mushroom with 2 tablespoons of the pizza sauce per cap, ¼ cup of mozzarella cheese, 6 pepperoni miniatures and tomato slices. Broil / grill until cheese has melted and is golden in colour (about 8 minutes).
To serve, sprinkle with the remaining Italian seasoning (or mixed herbs), and season with salt and pepper to taste.
NOTES
*I find using dry cheese such as shredded mozzarella gives the best results. Using fresh mozzarella may cause the mushrooms to release some liquid during the broiling / grilling process.
**For the miniature pepperonis, I bought normal-sized pepperonis and cut them with an apple corer like this one to get miniature sized ones. (I used 8 slices.) However, you can use whatever you can find!
TIP: Do NOT over bake them! They WILL release a lot of liquid if left in the oven for too long! Make sure your oven is preheated well and HOT when putting them in.

portobello-pizzas-nutrition-label
© 2016 – 2017, Karina. All rights reserved. CAFE DELITES. All images & content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please provide a link back to this post for the original recipe.

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Filed Under: Appetizers, Low Carb, Recipes, Snacks
Tagged With: italian, low carb, mozzarella, mozzarella cheese, pepperoni, pizza, weight watchers
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COMMENTS

james spatz says
March 18, 2017 at 1:37 AM

I suppose I could par cook the bellas in effort to remove some of the water?

Penny says
March 16, 2017 at 1:01 PM

What is the serving size?

Catherine says
March 13, 2017 at 4:45 AM

What temp in the oven? I did not see one.

Becky G says
February 6, 2017 at 12:21 AM

Looks fantastic! My fiancé loves pizza, but is trying to lose weight. This recipe will give him the pleasure without the bread! Thanks for the idea!

Karina says
September 8, 2016 at 8:02 PM

Thank you Beeray!

Beeray says
September 7, 2016 at 11:41 AM

Your pictures are simply divine, especially the one with the cheese being pulled

Marissa says
June 19, 2016 at 5:44 AM

These look fantastic! Sometimes I get a pizza craving mid-week and, since I like to keep things light on weekdays I usually ignore it. But with this I could indulge not-indulge. ? Such a beauty!!

Karina says
June 17, 2016 at 2:52 PM

Hi Suzin! No it’s not necessary ?

Suzin says
June 16, 2016 at 11:07 PM

Hi! Can’t wait to try this. Would you recommend removing the mushroom gills?

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