Low Carb Portobello Pizzas
Meaty portobello caps turn into low-carb pizza boats with marinara, garlic, herbs and plenty of melted cheese.
Prep 10 min · Cook 15 min · Total 25 min · Makes 4 servings
Ingredients
- 4 large portobello mushrooms, stems removed
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1/2 cup marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish, optional
Directions
- Set the oven to 375 degrees F (190 degrees C) and let it heat.
- Combine the Parmesan cheese, mozzarella cheese, marinara sauce, salt and pepper, Italian seasoning, garlic and olive oil in a small bowl, stirring until everything is evenly mixed.
- Arrange the portobello mushrooms on a baking sheet that has been covered with parchment paper or aluminum foil.
- Spoon the cheese mixture onto the mushrooms, dividing it evenly over the caps.
- Transfer the pan to the oven and bake for 15 minutes, until the cheese has melted and is bubbling.
- Finish with fresh basil leaves if you like, then bring them to the table while hot.