Portobello mushrooms make a terrific gluten free crust for your favorite pizza toppings.
It’s 5 Ingredient Friday and we’re serving up pizza for dinner. I supposed you could turn these easy mushroom pizzas into appetizers, but I promise they make a hearty main dish.
A successful five ingredient recipe has to start with whole ingredients, and while portobello mushrooms can be semi-costly since I’m only paying for a handful of ingredients, I figured why not splurge and add fresh basil too.
We kept our portobello pizzas meat-free using fresh tomatoes and a spicy jarred tomato sauce, but you could easily add your family’s favorite meaty toppings. A spicy sausage would be amazing.
No pizza is worth making if it isn’t topped with Mozzarella cheese, and since we’ve saved calories (many, many calories) skipping the dough, we can afford a cheesy topping.
This gluten-free, meat-free pizza is finished off with ribbons of fresh basil and looks so fresh, doesn’t it? Mushroom fans like Mr. Mike will definitely be impressed.
Before I leave you for today, I have news.
Mike and I are starting the Whole 30 food elimination plan to get back on track after the holidays. If you aren’t familiar, this plan eliminates “hormone-unbalancing, gut-disrupting, inflammatory food groups.” Food groups include dairy, legumes, grains, and sugars (fruit is fine). After 30 days you’ll add groups back to see which cause you problems and which don’t.
I can’t wait to get started, but Mr. Mike turned 60 this week and a celebration is in order, so we’ll start next Monday and keep you posted.
You can check out the website to see what’s up. Trusted friends give this reboot rave reviews saying they have more energy and changed many of their less-than-healthy eating habits.
One last piece of housekeeping.
Weight Watchers has updated their plan, and I believe the new plan keeps up with the latest in health and nutrition. I will continue to add nutrition information to my recipes so that you can calculate points, but at this time won’t be calculating them as part of my nutrition information. I am and will always be a proponent of Weight Watchers, but I’m not paying for the new program making calculating points for their new structure not available to me.
Whew! That’s it for today. I’m wishing you a happy and healthy new year!
Slender Portobello Mushroom Pizzas with Tomatoes and Basil
15 minPrep Time
15 minCook Time
30 minTotal Time
- 2 large portobello mushrooms, get the largest you can find, then wash and scoop out the gills with a spoon taking care not to crack the mushrooms walls
- 4 tablespoons marinara sauce
- 2 medium Roma tomato, thinly sliced
- 3/4 cup low-fat mozzarella cheese, shredded
- 1/2 cup basil, thinly sliced
- Preheat the oven to 450 degrees.
- Spray a non-stick cookie sheet with cooking spray.
- Place cleaned mushrooms on the cookie sheet and lightly sprinkle with salt and pepper.
- Roast in the oven for 5 minutes to soften.
- Remove mushrooms from the oven spread 2 tablespoons of marinara sauce on each mushroom. Layer tomatoes on top and sprinkle with cheese.
- Roast in the oven or another 5 - 8 minutes until cheese is melted and vegetables are just tender, but not mushy.
- Serve topped with basil.
Food energy: 191kcal
Saturated fatty acids: 4.99g
Monounsaturated fatty acids: 2.29g
Polyunsaturated fatty acids: 0.75g
Total fat: 8.04g
Calories from fat: 72
Carbohydrate, by difference: 15.52g
Total dietary fiber: 3.29g
Total lipid (fat): 9.27g
Total sugars: 9.18g
Products used in this post – I recommend this silicone baking mat. These handy liners are completely non-stick, and clean up amazingly well. At under $30, I’ve saved money on the parchment paper and foil I previously used to line cookie sheets.
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