Description
A delicious twist on your favorite comfort food. Keto Portobello Mushroom Pizza is here
Ingredients
Units
Scale
- 1 tbsp Olive Oil
- 4 medium brown (150 g) Portobello Mushrooms
- 1 pinch of Ground Black Pepper
- 1 clove Garlic, minced (3 g)
- 3/4 cup whole-milk Mozzarella Cheese, cubed or shredded (75 g)
- 1 dash of Salt
- 1 tsp fresh and chopped Spring Onion (I only used the green tips)
- 4 small sliced Cherry Tomato (30 g)
Instructions
- Preheat the oven to 375°F/190°C.
- Line a baking sheet with parchment paper or tinfoil.
- Remove the stems, wash and dry the mushrooms with a paper towel.
- Mix the olive oil with minced garlic, salt, and ground black pepper, in a bowl.
- Brush each mushroom with the oily mixture and place them on the baking sheet.
- Bake for ±10 min in the preheated oven (turning them at around the 5-minute mark) until the moisture starts to come out of the mushrooms.
- Remove them from the oven.
- Add mozzarella cubes or shredded, Spring Onion into portobello mushrooms and bake for approximately 5 minutes or until the cheese starts to melt.
- Serve with cherry tomatoes and enjoy!
- If you like baked tomatoes, feel free to add them to the mushroom. I love raw tomatoes, so had it on the side.
Notes
Created, Prepared, tried, and tested by Esme Slabs from SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1
- Calories: 270
- Sugar: 5.7 g
- Sodium: 728.1 mg
- Fat: 14.6 g
- Saturated Fat: 2.1 g
- Trans Fat: 0 g
- Carbohydrates: 10.8 g
- Fiber: 3.8 g
- Protein: 27.4 g
- Cholesterol: 13.5 mg
