Low Carb Portobello Pizzas Recipes
LOW CARB PORTOBELLO PIZZAS
Provided by Brenda Bennett | Sugar-Free Mom
Time 25m
Number Of Ingredients 9
Steps:
- Heat your broiler or outdoor grill.
- Drizzle olive oil over both sides of mushroom caps. Sprinkle with salt and pepper to taste.
- Broil or grill 5 minutes on each side.
- Top each cap with 1 tablespoon tomato sauce, 1/4 cup of cheese, 1/4 cup of sliced tomatoes and evenly divide up pepperoni to each.
- Broil or grill 2-3 minutes until cheese is nicely melted.
- Top with fresh basil if desired.
Nutrition Facts : ServingSize 1 g, Calories 213 kcal, Carbohydrate 11.9 g, Protein 19.1 g, Fat 10 g, SaturatedFat 5.9 g, Cholesterol 44 mg, Sodium 620 mg, Fiber 3.5 g, Sugar 3.2 g
LOW-CARB PORTABELLA PIZZAS
If you are watching your carbs, and crave pizza, this is the recipe for you! Be creative, and try your favorite combination of toppings! You could modify this to serve as an appetizer, using mini-mushroom caps, or try it grilled!
Provided by DanielsWife
Categories Vegetable
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- On a jelly roll pan, spray two circles, about 3 inches in diameter, and place mushroom caps on top of the circles, stem side up.
- Spoon 1/4 cup of the pizza sauce into each cup (use more or less as you desire).
- In a small bowl, blend together the cream cheese and parmesan. Add seasoning and mozzarella cheese. Stir to combine.
- Carefully stuff each cup with half of the cheese mixture.
- Place 4 pepperoni slices on each cup, on top of the cheese.
- Spoon italian sausage on top of the pepperoni.
- Top with additional mozzarella cheese.
- Carefully press down on each "pizza" to secure the toppings.
- Bake in pre-heated oven for approximately 15-20 minutes, or until cheese has melted and is lightly browned.
- Enjoy!
Nutrition Facts : Calories 363.6, Fat 26.9, SaturatedFat 10.5, Cholesterol 60.1, Sodium 1127.7, Carbohydrate 9.1, Fiber 1.3, Sugar 2.3, Protein 21.5
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