Portobello Pizza
Meaty portobello caps stand in for the crust in this low-carb pizza, piled with tomato sauce, spinach, sweet cherry tomatoes and melted mozzarella. Ready in about 40 minutes, with only 10 minutes of hands-on prep.
Ingredients
- 2 Portobello mushrooms large
- ½ cup yellow cherry plum tomatoes halved
- ½ cup spinach fresh
- 4 Tbsp tomato pizza sauce
- 2 Tbsp shallots finely chopped
- 1 Tbsp olive oil
- 2 Tbsp mozzarella vegan or dairy
- 1 tsp oregano dried
- 1 Tbsp Parmesan cheese vegan or dairy
- fresh basil leaves for topping
- salt and pepper to taste
Instructions
- Preheat the oven to 200°C (400°F). Line a baking tray with baking paper.
- Twist out the mushroom stems, then use a tablespoon to scoop out the soft gills from inside the caps.
- Brush the scooped side of the mushrooms with olive oil, place them on the baking tray oiled side down and bake for about 7 minutes.
- Take the mushrooms out, turn them cut side up and top with the tomato sauce, chopped shallots, dried oregano, spinach leaves and tomato halves. Season with salt and pepper.
- Bake for about 15 minutes, then sprinkle with the mozzarella and Parmesan and return to the oven for 5 more minutes, until the cheese has melted.
- Scatter fresh basil leaves on top and serve warm.
Notes
Use plant-based mozzarella and Parmesan to make this fully vegan. Portobellos release liquid as they bake, so serve them straight from the oven while the caps are still firm. Leftovers keep for a day in the fridge and reheat best in a hot oven, not the microwave.