Name: Cheesy Portobello Pizza Caps
Prep time: 6 min
Cook time: 20 min
Total time: 26 min
Ingredients: 2 tbsp olive oil; 1/4 tsp black pepper, ground; 1/2 tsp dried Italian seasoning; 4 fresh basil leaves, roughly chopped; 4 slices pepperoni, chopped into small pieces; 3 garlic cloves, minced; 1/4 tsp salt; 1/2 cup pre-made pizza sauce; 1 cup shredded mozzarella cheese; 4 portobello mushrooms, stems removed

Pizza

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Experience the magic of pizza in a fresh, low-carb version! Fresh portobello caps filled with a tangy pizza sauce, melty mozzarella cheese, and savory pepperoni make a delightful and easy-to-prepare meal. Enjoy this for lunch or dinner in just about 20 minutes!

Milk

Gluten Free

Lactose Free

Oils

milliliter

olive oil

Seasonings

gram

black pepper

italian seasoning

Fresh Vegetables

fresh basil

Lunch Meat

pepperoni

garlic

salt

Pasta Sauces

pizza sauce

Cheese

part skim shredded mozzarella cheese

Mushrooms

portobello mushroom

Water

Calories

Carbohydrates

Protein

Vitamin D

Vitamins

Vitamin K

Vitamin E

Alpha-carotene

Vitamin A

Dietary Fiber

Sugar

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Beta-cryptoxanthin

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin C

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Lactose

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Quick & Easy Skillet Pizza

Cheesy Portobello Pizza Caps

Baking Goods

Produce

Meat & Seafood

Pasta, Sauces, Grain

Dairy

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In a small bowl, mix together the olive oil, minced garlic, salt, and ground black pepper.

Brush the top of each portobello mushroom cap with the oil mixture and place them top-down on a baking sheet.

Bake the mushroom caps in the preheated oven for 10 minutes, then remove.

Top each mushroom cap with 2 tablespoons of pre-made pizza sauce, 1/4 cup of shredded mozzarella cheese, and one chopped slice of pepperoni.

Sprinkle each filled mushroom cap with a pinch of dried Italian seasoning.

Return the mushroom caps to the oven and bake for another 10 minutes, or until the cheese has melted.

Remove from the oven and sprinkle each mushroom cap with fresh basil before serving.

Cheesy Portobello Pizza Caps

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