Low Carb Portobello Pizzas

By srumbel

this portobello pizza is pretty amazing, considering there is no real crust. f you don’t like mushrooms, then you’re probably not going to like this. If you do like mushrooms, then get a fork at the ready. Cook these babies on an indoor grill, fill them up with cheese and whatever pizza toppings you’d like and finish them off under the broiler. That’s it! Ready to eat in about 15 minutes.
from laurenslatest.com

Ingredients

• 2 portobello mushroom caps
• salt and pepper
• 4 tablespoons pizza sauce
• 1/2 cup grated mozzarella cheese
• 10 turkey pepperoni slices

Preparation

Step 1

Preheat indoor grill to medium heat.

Remove mushroom stems and wipe mushroom caps with a damp cloth to remove any dirt. Lightly spray each mushroom cap with nonstick olive oil cooking spray and sprinkle with salt and pepper. Grill each mushroom 2 minutes per side or until it starts to shrink. Liquid will come out of the mushroom so be sure to pour it off before continuing with the next step.

Spoon 2 tablespoons of pizza sauce into each grilled mushroom cap. Top with cheese and pepperoni. Transfer pizza mushrooms to a baking sheet and broil 1 minute or until cheese is melted. Serve immediately.