10-Minute Portobello Pizzas

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Portobello pizzas have all the flavours of a very good pizza…without the guilt! the usage of portobello mushroom caps for a pizza crust, those pizzas are short and clean to make, low carb and geared up in less than 10 mins!

Ok if there may be any way to enjoy a more fit, short and clean pizza recipe it’s this one… 10-minute Portobello Pizzas!


There aren’t any phrases to describe the deep love over 90% of the worlds population has for a very good, cheese-filled and mouth watering pizza. using portobello mushroom caps is one in all my preferred approaches to kick a craving → with all the flavours → with out the calories.

And i just didn’t feel like stinking out my residence with cauliflower, squeezing the hell out of it, and growing a crust simply to get what I wanted. the use of portobello caps manner smooth, quick, no fuss, no paintings, no awkward cauliflower smells, and a meaty base of mushroom smothered in garlic and Italian seasonings.


INGREDIENTS:
  • 6 portobello mushroom caps , stems removed, washed and dried with a paper towel
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons minced garlic
  • 6 teaspoons Italian seasoning (or a dried oregano and basil leaf blend), divided
  • 3/4 cup pizza sauce (garlic and herb)
  • 1 1/2 cups reduced-fat shredded mozzarella cheese (or a pizza cheese blend)
  • 30 miniature-sized pepperonis
  • 6 cherry or grape tomatoes , sliced thinly
  • Salt and pepper , to taste
INSTRUCTIONS:
  1. Preheat oven to broil / grill settings on high heat. arrange oven shelf to the center of your oven.
  2. Integrate the oil, garlic and four teaspoons of the seasoning together in a small bowl. Brush the bottoms of each mushroom with the garlic oil combination and vicinity each mushroom, oil facet down, on a lightly greased baking sheet / tray.
  3. Fill every mushroom with 2 tablespoons of the pizza sauce in line with cap, 1/four cup of mozzarella cheese, 6 pepperoni miniatures and tomato slices. Broil / grill till cheese has melted and is golden in shade (approximately eight mins).
  4. To serve, sprinkle with the final Italian seasoning (or mixed herbs), and season with salt and pepper to taste.

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