Portobello Mushroom Pizzas

These Portobello mushroom pizzas curb all of your pizza cravings with a fraction of the calories. Feel free to get creative with your favourite pizza toppings and sauces. Serve this up with a simple side salad for an easy, healthy, low carb weeknight meal. Leftovers also make a great lunch after quickly heating in the microwave.

Portobello Mushroom Pizzas

Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Yield: Serves 2-3 people (or makes 8 mini pizzas)

INGREDIENTS

• 8 Portobello mushroom caps, stems and gills removed

• 4 tsp olive oil

• Salt and pepper to taste

• 4 cloves garlic, minced

• 1 cup pizza sauce (or approx. 1-2 tbsp per mushroom cap, depending on size)

• 225g or ~2 cups grated pizza mozzarella

• ¼ of a red onion, finely sliced

• Sprinkle of fresh oregano

• Chopped fresh parsley, for garnish

DIRECTIONS

Preheat oven to 375F.

Line a baking sheet or two with aluminium foil or parchment paper. Place mushroom caps on baking sheets and drizzle with the olive oil, season with salt and pepper and evenly distribute minced garlic on top.

Cook mushrooms for 5 minutes, then remove from the oven. Top the hollowed out mushroom caps with 1-2 tbsp. of pizza sauce each, then top with grated mozzarella cheese and sliced red onion. Sprinkle with oregano and return to oven for 20 minutes.

Remove from oven, sprinkle with chopped parsley and serve hot.