Low Carb Portobello Pizza Snack

Love pizza but hate the carbs? Love mushrooms on your pizza but feel like there could always be MORE mushrooms than pizza? Well this snack recipe is for YOU. All the yumminess of pizza without the carby crust. Or (if you are like me) all the mushroominess with a yummy pizza topper. Win/win/win! It’s low carb pizza without the cardboard crust….it’s portobello pizza! Yum!

Make this as a snack for yourself or make more for your next party. They taste so delicious that you won’t even know that they are good for you! I love recipes that are multi-purpose. Snack, entree, appetizer. you decide.

Making these is easy peasy (full printable recipe is below).

• Preheat oven to 400 degrees
• With a spoon, remove the gills and take out the stem of the mushrooms. Do not wash them, only wipe them clean with a damp towel.

• On a parchment lined baking pan, turn the mushrooms gill side down after drizzling the oil on the inside
• Bake for about 8 – 10 minutes, remove from oven and let cool slightly.

• Turn mushrooms over and fill the cavity with pizza sauce and fill with shredded cheese until it reaches the top. Place on the pepperonis, sprinkle more cheese on top if you prefer.
• Bake in the oven again for another 8 – 10 minutes or until the cheese is melted and the pepperoni is cooked.
• Let cool slightly before eating, caution, these are hot to eat!

Enjoy!

Low Carb Portobello Pizza Snack

Yield: 2

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

A low carb pizza option that is a delcious snack or appetizer.

Print

Ingredients

• 2 Portobello mushrooms, large
• 1 cup mozzarella cheese, shredded
• ¼ cup pizza sauce
• 10 pepperoni slices, mini
• 1 tsp olive oil

Instructions

1. Preheat oven to 400 degrees
2. With a spoon, remove the gills and take out the stem of the mushrooms. Do not wash them, only wipe them clean with a damp towel.
3. On a parchment lined baking pan, turn the mushrooms gill side down after drizzling the oil on the inside
4. Bake for about 8 – 10 minutes, remove from oven and let cool slightly.
5. Turn mushrooms over and fill the cavity with pizza sauce and fill with shredded cheese until it reaches the top. Place on the pepperonis, sprinkle more cheese on top if you prefer.
6. Bake in the oven again for another 8 – 10 minutes or until the cheese is melted and the pepperoni is cooked.
7. Let cool slightly before eating, caution, these are hot to eat!

Nutrition Information:

Yield: 2
Amount Per Serving: Calories: 263 Saturated Fat: 9g Cholesterol: 54mg Sodium: 695mg Carbohydrates: 6g Fiber: 1g Sugar: 3g Protein: 16g

Looking for more pizza recipes? Check these out!

Quick and Easy Cheater Pizza – no yeast required!

Easy Sausage and Egg Breakfast Pizza Recipe – Made with a tortilla for crust, this breakfast pizza is a crowd pleaser.

Deep Dish Beef and Veggie Pizza