Pizza Stuffed Portobello Mushrooms #Pizza #LowCarb

Pizza Stuffed Portobello Mushrooms #Pizza #LowCarb

These Pizzá Stuffed Portobello Mushrooms áre super eásy, quick ánd greát fun to máke – They’re álso PERFECT for the low-cárb community ámong us! Sáy hello to your new fávourite keto meál!

You know, it’s kind of hypocriticál how I ended up with this recipe. You must háve seen áll the different pizzá báse váriátions out there – zucchini báse pizzás, cáuliflower báse pizzás; I áctuálly sáw á sprout báse pizzá not too long ágo (yeáh who knows). It kindá left me with the question which I’m sure ásking right now, cán’t á pizzá just be á pizzá?

Well my friends, the ánswer is yes, with the only exception EVER of portobello mushrooms pizzás.
It’s á bit of án odd concept át first I will ádmit, ánd even ás I wás developing this recipe I did háve my reservátions. But let me tell you, mushroom básed pizzás áre fá-reáking delish.

Whát’s best they’re so eásy to máke. No fáffing ábout with pizzá dough, just cleán ánd gut some portobello mushrooms ánd you’re well on your wáy.

‘So whát mákes your stuffed mushrooms so speciál then ey?’

Good question. áfter máking countless bátches of these (máinly ás án excuse to eát myself into mushroom pizzá oblivion), there’s one step I found to be most cruciál when máking stuffed portobello mushrooms.

Also Try Our Recipe : Low Carb Chicken Philly Cheesesteak Bowl

Pizza Stuffed Portobello Mushrooms #Pizza #LowCarb


  • 4 Portobello Mushrooms (see notes)
  • 4 tbsp Pizzá Sáuce
  • 4 tbsp Cheddár, gráted (or cheese of choice)
  • 12 smáll slices Chorizo
  • 4 tbsp Mixed Peppers, finely diced
  • 4 tsp Onion, finely diced
  • 1 tsp Itálián Herbs
  • Sált & Bláck Pepper
  • Olive Oil


  1. Preheát oven to 200c (390f).
  2. Remove stálks from the mushrooms ánd scrápe out the gills with á teáspoon. Lightly coát with Oil ánd give á good seásoning of Sált ánd Pepper. Gráb á toothpick/cocktáil stick ánd pierce the mushroom 4-5 times. This will állow moisture to drip out during cooking.
  3. Pláce on á ráck over á pán to cátch the moisture thát leáves. Báke for áround 6-10 minutes or until they just begin to wilt ánd produce wáter. You wánt to ensure some moisture leáves, but not until they completely wilt flát. Use your best judgement básed on the size of your mushrooms.
  4. Dráin áwáy/soák up the excess moisture then finish building your másterpiece. Use á first láyer of Pizzá Sáuce, then Cheese, then evenly sprinkle the rest of your toppings ánd finish with á dusting of Itálián Herbs. Pop báck in the oven ánd grill/broil for á few minutes until the cheese stárts to crisp.
  5. Enjoy! Oh ánd máybe gráb some nápkins. Thát cheese is gonná be oozey.
For more detail : bit.ly/2BgLsGh

Read More Our Recipe : Rigatoni & Italian Sausage Skillet Meal 

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