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A fun and easy quick keto meal, these portobello mushroom pizzas will be a hit with the whole family!
This low-carb recipe is also a great way to add in a ton of vegetables to your diet while keeping your carb intake low. Serve with a big bowl of green salad dressed in olive oil or homemade mayo and it's a great option if you practice intermittent fasting and need a high-energy, quick and easy meal to break your fast.
Hands-on Overall
Serving size mini pizza
Nutritional values (per mini pizza)
Net carbs6.8 grams
Protein18.6 grams
Fat60 grams
Calories646 kcal
Calories from carbs 4%, protein 12%, fat 84%
Total carbs12.1 gramsFiber5.3 gramsSugars5.1 gramsSaturated fat15.9 gramsSodium1,550 mg(67% RDA)Magnesium37 mg(9% RDA)Potassium488 mg(24% EMR)
Ingredients (makes 2 servings)
- 2 large portobello caps, stems removed (170 g/ 6 oz)
- 1/2 cup pesto (125 g/ 4.4 oz) - you can make your own pesto
- 10 black kalamata olives (30 g/ 1.1 oz)
- 1 tbsp canned peppers (10 g/ 0.4 oz)
- 1 tbsp capers (9 g/ 0.3 oz)
- 1 cup shredded Italian blend cheese (115 g/ 4 oz)
- Optional: pinch of crushed red pepper and basil for garnish
Note: Apart from olives, pickled peppers and capers, you can top these mini pizzas with chopped sun-dried tomatoes, green olives, chopped pepperoni or bacon. Instead of pesto you can use our homemade marinara sauce.
Instructions
- Preheat oven to 190 °C/ 375 °F (conventional), or 170 °C/ 340 °F (fan assisted) and place the mushrooms on a baking sheet. Divide the pesto between the mushrooms. (You can reserve the portobello stems and add them on top of your breakfast omelet.)
Tip for the perfect portobellos: Baked mushrooms can be watery. To reduce the moisture, brush the portobellos with a small amount of ghee or olive oil and bake without the topping for 10-12 minutes. Add the topping and broil on high for another 2-3 minutes.
- Fill the centers with the cheese then top with your desired toppings.
- Bake for 10-15 minutes, just until the cheese is bubbly and the mushrooms are starting to soften.
- Serve immediately, optionally sprinkled with red pepper flakes, or refrigerate for up to a day and reheat before serving.
Portobello Mushroom Mini Pizzas
Step by Step
Ingredients
- 2 large portobello caps, stems removed (170 g/ 6 oz)
- 1/2 cup pesto (125 g/ 4.4 oz) - you can make your own pesto
- 10 black kalamata olives (30 g/ 1.1 oz)
- 1 tbsp canned peppers (10 g/ 0.4 oz)
- 1 tbsp capers (9 g/ 0.3 oz)
- 1 cup shredded Italian blend cheese (115 g/ 4 oz)
- Optional: pinch of crushed red pepper and basil for garnish
Instructions
- Preheat oven to 190 °C/ 375 °F (conventional), or 170 °C/ 340 °F (fan assisted) and place the mushrooms on a baking sheet. Divide the pesto between the mushrooms. (You can reserve the portobello stems and add them on top of your breakfast omelet.)
Tip for the perfect portobellos: Baked mushrooms can be watery. To reduce the moisture, brush the portobellos with a small amount of ghee or olive oil and bake without the topping for 10-12 minutes. Add the topping and broil on high for another 2-3 minutes.
- Fill the centers with the cheese then top with your desired toppings.
- Bake for 10-15 minutes, just until the cheese is bubbly and the mushrooms are starting to soften.
- Serve immediately, optionally sprinkled with red pepper flakes, or refrigerate for up to a day and reheat before serving.
Nutrition (per mini pizza)
Calories646kcal
Net Carbs6.8g
Carbohydrates12.1g
Protein18.6g
Fat60g
Saturated Fat15.9g
Fiber5.3g
Sugar5.1g
Sodium1,550mg
Magnesium37mg
Potassium488mg
Detailed nutritional breakdown (per mini pizza)
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