Make pizza night more wholesome with these vegetarian and low-carb, portobello mushroom cap pizzas, substituting traditional crust with mushroom caps. Yum!
Kosher salt and freshly cracked black pepperto taste
pizza sauce(recipe to follow)
½ cupmozzarella cheeseshredded
½ cupparmesan cheeseshredded
¼cupblack olives(optional)
2tablespoonsfresh basil leaveschopped, for serving (optional)
red pepper flakesfor serving, (optional)
Pizza Sauce
1cuptomato sauce
¼teaspoondried oregano
¼teaspoondried basil
Instructions
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or aluminum foil; set aside.
Prepare the pizza sauce:
In a small saucepan over low heat; mix together tomato sauce, oregano, basil. Heat until warmed through, then turn off the heat.
Prepare The Mushroom Caps:
Meanwhile, wipe down the mushroom caps with a damp paper towel to remove any dirt. Gently scrape off the gills inside the mushrooms caps with a spoon.
Arrange the mushrooms on it stem side up on the prepared baking sheet. In a small bowl, combine the olive oil, garlic powder; season with salt and pepper. Brush the caps all over the olive oil mixture.
Create The Mushroom Cap Pizzas:
Spoon 2 tablespoons of the pizza sauce into each mushroom and top each mushroom cap with mozzarella cheese. Top the mushroom caps with olives or any other toppings of your choice. Then sprinkle with Parmesan cheese.
Bake The Pizzas:
Bake the mushroom caps for 15 minutes or until the cheese starts bubbling. Turn on broiler and broil until cheese is golden brown, about 3 to 5 additional minutes. Then remove the mushroom caps from the oven.
Serve The Portobello Mushroom Cap Pizzas:
Garnish with fresh basil, a sprinkle of parmesan cheese, and red pepper flakes, if desired. Serve immediately.
Notes
Removing the gills is optional. You can leave them in, they are edible. However, you will see a dark liquid cook out which may spoil the appearance of the pizzas.
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