A super simple and easy way to make lunch ahead of time. No making dough, no microwaves, just simple ingredients and great taste. If you don’t have basil, you can skip it – but be warned that skipping the basil will make the flavors a lot flatter. The basil adds a fantastic note of freshness throughout the pizzas which is perfect with all of the fatty components.
Make sure that when you rub the mushrooms with oil that all of that oil gets sopped up by the mushrooms. You don’t want excess oil running off and it should have enough volume to soak up all of the olive oil. If you can’t get all of the olive oil into the mushrooms, rub them in it before you add all of the toppings. This way you ensure getting almost all of the fats into the macros.
After this is finished cooking, the juices of the tomato will sit inside the cap of the mushroom – so just be careful with how you eat it. You can pick it up and eat it like a pizza, but it’ll get a bit messy (which is not a big deal for me). Otherwise, you can easily use a knife and fork. If you’re going to be saving and eating these for lunch, that’s even better! Once you refrigerate these, they make for quite the portable snack.
Yields 4 Portobello Personal Pizzas
- 4 large Portobello Mushroom Caps
- 1 medium Vine Tomato
- 4 oz. Fresh Mozzarella Cheese
- 1/4 cup Fresh Chopped Basil
- 6 tbsp. Olive Oil
- 20 slices Pepperoni
- Salt and Pepper to Taste
1. Get your 4 portobello mushrooms ready.
2. Scrape out all of the innards of the mushroom. Then dig into the flesh and get the mushroom about 1cm thick.
3. Set the oven to broil on high and rub the insides of each mushroom with just under 1 tbsp. Olive Oil. You should use 3 tbsp. Olive Oil between the 4 mushrooms. Season with salt and pepper to taste.
4. Broil the mushroom for about 4-5 minutes.
5. Flip the mushrooms over and rub again with 3 tbsp. Olive Oil. Season with salt and pepper to taste. Broil the mushrooms with the other side facing up for about 3-4 minutes longer.
6. Slice a tomato thin, about 12-16 slices in total. Chop 1/4 cup basil into strips.
7. Lay the tomato and basil into each mushroom. depending on how many slices of tomato, you will put 3-4 slices in each mushroom. About 1 tbsp. of basil on top of each mushroom also.
8. Lay 5 slices of pepperoni onto each mushroom and top with fresh cubed mozzarella cheese (1 oz per mushroom).
9. Broil again for 2-4 minutes, or until cheese is melted and starts to brown.
10. Serve up!
This makes 4 total Portobello Pizzas. Per Pizza it is 321 Calories, 31g Fats, 2.8g Net Carbs, and 8.5g Protein.
|Portobello Personal Pizzas||Calories||Fats (g)||Carbs (g)||Fiber (g)||Net Carbs (g)||Protein (g)|
|4 large Portobello Mushroom Caps||44||0||9||3||6||4|
|1 medium Vine Tomato||32||0||7||2||5||4|
|4 oz. Fresh Mozzerella Cheese||280||20||0||0||0||20|
|1/4 cup Fresh Chopped Basil||4||0||0||0||0||0|
|6 tbsp. Olive Oil||720||84||0||0||0||0|
|20 slices Pepperoni||200||20||0||0||0||6|
|Salt and Pepper to Taste||2||0||0||0||0||0|
|Per Pizza ( /4 )||320.5||31||4||1.25||2.8||8.5|