Portobello Mushroom Mini Pizzas

They're almost too easy to make.

Portobello mushrooms make great pizza bases. The best part of all? No dough-rolling required! 

Total Time:
Prep:
Cook:
Level: Easy
Serves: 4
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Ingredients

  • 8 portobello mushroom caps
  • 1 tbsp. olive oil
  • 1 tsp. coarse salt
  • ½ tsp. pepper
  • 1 c. store-bought tomato sauce
  • 4 oz. shredded part-skim mozzarella cheese or whole-milk ricotta cheese (½ cup)
  • toppings and garnishes
Topping Ideas
  • Cooked sliced turkey or chicken sausage
  • Cooked broccoli florets
  • Sautéed spinach or kale
  • sliced zucchini
  • Halved cherry or grape tomatoes
  • Roasted red peppers
Garnishes
  • Parmesan cheese
  • Basil or pesto
  • red pepper flakes

Directions

  1. Heat oven to 400°F. Place mushroom caps on a baking sheet, gills down. Drizzle with oil, and season with salt and pepper. Bake 5 min.
  2. Drain mushrooms on paper towels. Return to baking sheet, gills up.
  3. Spoon sauce into mushroom caps (about 2 Tbsp each) and top with cheese (2 Tbsp mozzarella or 1 Tbsp ricotta). Arrange toppings over mushrooms.
  4. Bake until cheese is melted, 12 to 15 min. Top with any of the garnishes and serve hot.

190 cal, 10 g fat (4 g saturated), 13g protein, 15 g carb, 9 g sugar, 4g fiber, 858 mg sodium, 18 mg cholesterol per serving (without toppings and garnishes)

This story originally appeared in the April 2016 issue of Dr. Oz The Good Life.

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