Portobello Pizza
By á-90
Low carb, delicious Portobello mushroom pizzas are always a huge hit. Recipe is awesome as written but can switch up toppings if desired.
Ingredients
- Sauce:
- 1 1 1 TB olive oil
- 1/2 1/2 1/2 onion, diced
- 1 1 28 1 lg can 28 oz petite diced tomatoes
- 1 1 1 can tomato paste
- 1 1 1 can of water or red wine
- 1 1 1 clove minced garlic
- 1 1 1 TB Italian Seasoning (parsley, oregano, basil, thyme)
- 1 1 1 can pitted black olives, finely chopped
- Pizzas:
- 4 4 4 large portobello caps, cleaned and remove gills
- 4 4 4 ounces mozzarella and Parmesan cheeses, shredded
- 2 2 2 tablespoons pine nuts
- Olive oil cooking spray
- Fresh basil, chopped, optional
Details
Servings 4
Preparation time 15mins
Cooking time 50mins
Preparation
Step 1
Sauce:
Heat oil in saucepan and add onion. Cook, stirring occasionally, until onions are soft. Add tomato, water, garlic, and seasonings and simmer for 1 hour.
Add olives and simmer for 5 more minutes.
Pizzas:
Preheat oven to 375 degrees.
Spread 1 cup of sauce in bottom of a large glass baking dish (large enough to hold 4 large mushroom caps).
Place mushroom caps upside down on sauce. Top each cap with 1/4 sauce, 1 ounce cheese and 1/2 tablespoon pine nuts.
Spray edges of mushrooms with olive oil.
Bake uncovered for 30 minutes, or until hot and bubbly. Top with chopped basil and serve.
Cook's notes:
Can substitute 14 ounces can of sauce for the tomato paste and water.
Sauce makes about 2 cups.
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