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Portobello Mushroom Margherita Pizza

By Jason Fung, MD

Portobello Mushroom Margherita Pizza

Portobello mushrooms have a meaty texture that soaks up spices, herbs, and other flavorings like a sponge. It’s no wonder they’re a main course in many vegan and vegetarian restaurants. Mushrooms are a rare vegetable source of vitamin D and also contain high levels of potassium. The cheese and olive oil (the fats) in this...
Prep Time 15 mins
Cook Time 6 mins
Total Time 21 mins
Course Dinners + Mains
Cuisine American, Italian
Servings 6
Calories 301 kcal

Ingredients
  

  • 1/2 cup olive oil extra-virgin
  • 1 tsp garlic minced
  • 6 large Portobello mushrooms stems removed
  • 1 cup tomato sauce (low-carb)
  • 2 cups mozzarella shredded or plant-based "cheese"
  • 2 tbsp basil fresh - chopped, for garnish

Instructions
 

  • Preheat the oven to broil. Line a baking sheet with aluminum foil and set aside.
  • In a medium bowl, stir together the olive oil and garlic; then add the mushrooms to the bowl. Rub the oil all over the mushrooms and place them gill-side down on the prepared baking sheet.
  • Broil the mushrooms until they are tender, turning once, about 4 minutes in total.
  • Remove the baking sheet from the oven and evenly divide the tomato sauce among the mushroom caps, spreading it on the gill side. Then top with the mozzarella cheese.
  • Broil the mushrooms until the cheese is melted and bubbly, 1 to 2 minutes.
  • Serve topped with the basil.

Nutrition

Nutrition Facts
Portobello Mushroom Margherita Pizza
Amount per Serving
Calories
301
% Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
7
g
44
%
Cholesterol
 
29
mg
10
%
Sodium
 
456
mg
20
%
Potassium
 
475
mg
14
%
Carbohydrates
 
6
g
2
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
11
g
22
%
Vitamin A
 
540
IU
11
%
Vitamin C
 
3
mg
4
%
Calcium
 
200
mg
20
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Dinners + Mains, Italian
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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