• Karri Anne Cameron

Mini Portobello Pizzas

Serves 4

Macros: 177 cal, fat 10g, carbs 15g, protein 10g, fibre 4g


Ingredients

  • 8 portobello mushroom caps

  • 1 Tbsp. olive oil

  • 1 tsp. coarse kosher salt

  • 1/2 tsp. ground black pepper

  • 1 cup tomato sauce

  • 4 ounces (1/2 cup) shredded mozzarella, shaved Parmesan, or whole-milk ricotta

  • 1 cup broccoli

  • Optional toppings: sliced cooked turkey sausage, or halved cherry tomatoes

  • Optional garnishes: basil leaves or red pepper flakes Directions Heat oven to 400°. Place mushroom caps on a baking sheet, gills down. Drizzle with oil and season with salt and pepper. Bake for 5 minutes. Drain mushrooms on a paper towel–lined plate. Return to baking sheet, gills up. Spoon about 2 Tbsp. sauce into each mushroom cap and top with 1 to 2 Tbsp. cheese and preferred toppings. Bake until cheese is melted, 8 to 10 minutes. Add garnishes, if desired.




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