Makes 2 servings
Macros: 329 cal, fat 18g, carbs 29g, fibre 8g, protein 18g
340g, Portobello Mushroom Caps (wiped clean and stems removed)
1 Tbsp Extra Virgin Olive Oil
1 tsp Oregano
Sea Salt & Black Pepper (to taste)
1 1/2 cups Crushed Tomatoes
1/2 cup Red Onion (finely diced)
1/2 cup Mushrooms
1/2 cup Cherry Tomatoes (halved)
1/2 cup Green Bell Pepper (diced)
2/3 cup Feta Cheese (crumbled)
1 tsp Red Pepper Flakes (optional)
Preheat oven to 400ºF (204ºC).
Line a baking sheet with parchment paper and add mushroom caps. Brush both sides of each with a bit of olive oil. Sprinkle the inside gills with oregano and season with sea salt and black pepper. Place in the oven and bake for 5 minutes.
Meanwhile, prepare your veggies.
Pull mushroom caps out of the oven and spoon crushed tomato sauce into the caps. Top with diced veggies and sprinkle with feta cheese. Place back into the oven and bake for 15 minutes.
Remove pizzas from oven. Plate and sprinkle with some red chili flakes for a bit of heat. Enjoy!
More Veggies: Top with whatever vegetables you have on hand.
No Feta Cheese: Use goat cheese instead.
Vegan: Sprinkle with some nutritional yeast instead of feta.
Prep Ahead: Veggies can be diced in advance and stored in airtight containers or baggies.