Directions

Ingredients

Portobello Pizza

Nutrition:
Using spinach and cherry tomatoes as optional toppings:
Calories: 215
Fat: 14 grams
Net Carb: 7 grams
Protein: 14 grams

‍

Fierce Food Facts: This recipe has your B Vitamins covered along with some Vitamin A, E and K! The cheeses and the dark green leafy vegetables provide calcium, phosphorus, and zinc, which are helpful for building strong bones!



Directions:

Preheat oven to 400 degrees. Place mushrooms stem side up on a baking sheet. Lightly drizzle olive oil in the base of the mushroom, spread evenly with the back of a spoon or your fingers.

In a small bowl, combine oregano, garlic powder, parsley, salt, and pepper. Sprinkle 1 teaspoon of spice mixture evenly over each mushroom. Fill each mushroom with 2 tablespoons pizza sauce, then chopped vegetables of choice.

Sprinkle 1/4 cup shredded mozzarella cheese over each pizza, covering vegetables. Bake 10 minutes or until mushrooms are tender and cheese is melted. Remove from oven, top with fresh sliced basil. Serve immediately.

For carbohydrate conscious: Utilize Basil Pesto Cream Sauce (Nourish recipe) in place of pizza sauce to reduce net carbohydrate to 5 grams per serving. Do not use cherry tomatoes.

For dairy-free: Consider Miyoko Creamery Faux Mozzarella (contains cashews) and VioLife Parmesan cheeses in place of dairy
Recipe is already dairy-, egg-, and nut-free

Kids Can Cook Tips: Kids love choice, make a pizza "bar" and bring out a multitude of toppings. "Make Your Own Pizza Bar" is a sure hit at any kids’ party or family gathering! If a child is averse to using the portobello mushroom as a base, encourage them to use a cauliflower pizza shell and try a few small mushroom slices on their pizza.

‍

Portobello Pizza

  • 4 portobello mushrooms, stems and gills removed
  • 1 tablespoon olive oil, divided
  • 1 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 1 teaspoon parsley
  • 1/4 teaspoon salt
  • 1 dash pepper, black, ground
  • 1 dash chile flakes, optional
  • 1/2 cup pizza or pesto sauce, divided
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup shredded parmesan, divided
  • 1/4 fresh basil, sliced thin
  • Optional toppings: bell pepper, diced red onion, diced spinach, fresh, chopped cherry tomatoes

Directions

Ingredients

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Portobello Pizza

Nip pizza cravings in the bud with this healthy, cheesy twist using a portobello mushroom for a crust! Plus, making these personalized mushroom pizzas takes less time than ordering from your local chain.

By

Chef Andrew Johnson

September 11, 2021

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Low hassle, high nutrition

Fierce Food: Easy

Fierce Food: Easy

50/50 mixes of powerful veggies and starchy favorites

Fierce Food: Balance

Fierce Food: Balance

Maximize nutrients, minimize sugar and starch

Fierce Food: Power

Fierce Food: Power

5 Active Minutes

15 Total Minutes

4 servings (each serving = 1 pizza mushroom cap)

Ingredients

  • 4 portobello mushrooms, stems and gills removed
  • 1 tablespoon olive oil, divided
  • 1 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 1 teaspoon parsley
  • 1/4 teaspoon salt
  • 1 dash pepper, black, ground
  • 1 dash chile flakes, optional
  • 1/2 cup pizza or pesto sauce, divided
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup shredded parmesan, divided
  • 1/4 fresh basil, sliced thin
  • Optional toppings: bell pepper, diced red onion, diced spinach, fresh, chopped cherry tomatoes
  • 4 portobello mushrooms, stems and gills removed
  • 1 tablespoon olive oil, divided
  • 1 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 1 teaspoon parsley
  • 1/4 teaspoon salt
  • 1 dash pepper, black, ground
  • 1 dash chile flakes, optional
  • 1/2 cup pizza or pesto sauce, divided
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup shredded parmesan, divided
  • 1/4 fresh basil, sliced thin
  • Optional toppings: bell pepper, diced red onion, diced spinach, fresh, chopped cherry tomatoes
  • 4 portobello mushrooms, stems and gills removed
  • 1 tablespoon olive oil, divided
  • 1 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 1 teaspoon parsley
  • 1/4 teaspoon salt
  • 1 dash pepper, black, ground
  • 1 dash chile flakes, optional
  • 1/2 cup pizza or pesto sauce, divided
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup shredded parmesan, divided
  • 1/4 fresh basil, sliced thin
  • Optional toppings: bell pepper, diced red onion, diced spinach, fresh, chopped cherry tomatoes

Kitchen Equipment

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Reading time:

5 Minutes

Nutrition:
Using spinach and cherry tomatoes as optional toppings:
Calories: 215
Fat: 14 grams
Net Carb: 7 grams
Protein: 14 grams

‍

Fierce Food Facts: This recipe has your B Vitamins covered along with some Vitamin A, E and K! The cheeses and the dark green leafy vegetables provide calcium, phosphorus, and zinc, which are helpful for building strong bones!



Directions:

Preheat oven to 400 degrees. Place mushrooms stem side up on a baking sheet. Lightly drizzle olive oil in the base of the mushroom, spread evenly with the back of a spoon or your fingers.

In a small bowl, combine oregano, garlic powder, parsley, salt, and pepper. Sprinkle 1 teaspoon of spice mixture evenly over each mushroom. Fill each mushroom with 2 tablespoons pizza sauce, then chopped vegetables of choice.

Sprinkle 1/4 cup shredded mozzarella cheese over each pizza, covering vegetables. Bake 10 minutes or until mushrooms are tender and cheese is melted. Remove from oven, top with fresh sliced basil. Serve immediately.

For carbohydrate conscious: Utilize Basil Pesto Cream Sauce (Nourish recipe) in place of pizza sauce to reduce net carbohydrate to 5 grams per serving. Do not use cherry tomatoes.

For dairy-free: Consider Miyoko Creamery Faux Mozzarella (contains cashews) and VioLife Parmesan cheeses in place of dairy
Recipe is already dairy-, egg-, and nut-free

Kids Can Cook Tips: Kids love choice, make a pizza "bar" and bring out a multitude of toppings. "Make Your Own Pizza Bar" is a sure hit at any kids’ party or family gathering! If a child is averse to using the portobello mushroom as a base, encourage them to use a cauliflower pizza shell and try a few small mushroom slices on their pizza.

‍

Nutrition:
Using spinach and cherry tomatoes as optional toppings:
Calories: 215
Fat: 14 grams
Net Carb: 7 grams
Protein: 14 grams

‍

Fierce Food Facts: This recipe has your B Vitamins covered along with some Vitamin A, E and K! The cheeses and the dark green leafy vegetables provide calcium, phosphorus, and zinc, which are helpful for building strong bones!



Directions:

Preheat oven to 400 degrees. Place mushrooms stem side up on a baking sheet. Lightly drizzle olive oil in the base of the mushroom, spread evenly with the back of a spoon or your fingers.

In a small bowl, combine oregano, garlic powder, parsley, salt, and pepper. Sprinkle 1 teaspoon of spice mixture evenly over each mushroom. Fill each mushroom with 2 tablespoons pizza sauce, then chopped vegetables of choice.

Sprinkle 1/4 cup shredded mozzarella cheese over each pizza, covering vegetables. Bake 10 minutes or until mushrooms are tender and cheese is melted. Remove from oven, top with fresh sliced basil. Serve immediately.

For carbohydrate conscious: Utilize Basil Pesto Cream Sauce (Nourish recipe) in place of pizza sauce to reduce net carbohydrate to 5 grams per serving. Do not use cherry tomatoes.

For dairy-free: Consider Miyoko Creamery Faux Mozzarella (contains cashews) and VioLife Parmesan cheeses in place of dairy
Recipe is already dairy-, egg-, and nut-free

Kids Can Cook Tips: Kids love choice, make a pizza "bar" and bring out a multitude of toppings. "Make Your Own Pizza Bar" is a sure hit at any kids’ party or family gathering! If a child is averse to using the portobello mushroom as a base, encourage them to use a cauliflower pizza shell and try a few small mushroom slices on their pizza.

‍

Nutrition:
Using spinach and cherry tomatoes as optional toppings:
Calories: 215
Fat: 14 grams
Net Carb: 7 grams
Protein: 14 grams

‍

Fierce Food Facts: This recipe has your B Vitamins covered along with some Vitamin A, E and K! The cheeses and the dark green leafy vegetables provide calcium, phosphorus, and zinc, which are helpful for building strong bones!



Directions:

Preheat oven to 400 degrees. Place mushrooms stem side up on a baking sheet. Lightly drizzle olive oil in the base of the mushroom, spread evenly with the back of a spoon or your fingers.

In a small bowl, combine oregano, garlic powder, parsley, salt, and pepper. Sprinkle 1 teaspoon of spice mixture evenly over each mushroom. Fill each mushroom with 2 tablespoons pizza sauce, then chopped vegetables of choice.

Sprinkle 1/4 cup shredded mozzarella cheese over each pizza, covering vegetables. Bake 10 minutes or until mushrooms are tender and cheese is melted. Remove from oven, top with fresh sliced basil. Serve immediately.

For carbohydrate conscious: Utilize Basil Pesto Cream Sauce (Nourish recipe) in place of pizza sauce to reduce net carbohydrate to 5 grams per serving. Do not use cherry tomatoes.

For dairy-free: Consider Miyoko Creamery Faux Mozzarella (contains cashews) and VioLife Parmesan cheeses in place of dairy
Recipe is already dairy-, egg-, and nut-free

Kids Can Cook Tips: Kids love choice, make a pizza "bar" and bring out a multitude of toppings. "Make Your Own Pizza Bar" is a sure hit at any kids’ party or family gathering! If a child is averse to using the portobello mushroom as a base, encourage them to use a cauliflower pizza shell and try a few small mushroom slices on their pizza.

‍

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