Best Portabella Pizzas Recipes

LOW-CARB PORTABELLA PIZZAS

Steps:

• Preheat oven to 400 degrees.
• On a jelly roll pan, spray two circles, about 3 inches in diameter, and place mushroom caps on top of the circles, stem side up.
• Spoon 1/4 cup of the pizza sauce into each cup (use more or less as you desire).
• In a small bowl, blend together the cream cheese and parmesan. Add seasoning and mozzarella cheese. Stir to combine.
• Carefully stuff each cup with half of the cheese mixture.
• Place 4 pepperoni slices on each cup, on top of the cheese.
• Spoon italian sausage on top of the pepperoni.
• Top with additional mozzarella cheese.
• Carefully press down on each "pizza" to secure the toppings.
• Bake in pre-heated oven for approximately 15-20 minutes, or until cheese has melted and is lightly browned.
• Enjoy!

BREADLESS PORTABELLA MUSHROOM PIZZAS - STOVE TOP

Steps:

• Remove the stems by twisting gently till they pop free.
• Gently rinse and PAT dry your portabellas.
• Place a small amount of butter or sunflower oil (wonderful Healthy cooking oil)in a large skillet and preheat.
• Grille until tender and meat like in texture (about 6 minutes each side depending on heat and pan).
• With the ribs (black ridged cup like side) up add sauce and use a spoon to push to the edges.
• Add mozzarella cheese to cover to the edge.
• Add toppings of your choice.
• Cover pan with lid or foil for 1 minute or until till cheese melts.
• Serve and enjoy!
• These reheat wonderfully!
• These make great microwave lunch-.
• Cook as directed, add cheese and toppings, but dont melt cheese.
• Remove and place directly into storage container and refrigerate or freeze.
• Take to work and place in fridge or leave out to defrost (be careful in hot climates).
• At lunch time just throw in the microwave and heat for 1-2 minutes (depending on your microwave).

PORTABELLA 'PIZZAS'

Steps:

• Preheat the oven to 350°F Lightly spray baking sheet with cooking spray.
• Wipe the portobellos with a damp paper towel, but do not rinse under water. Spray each with cooking spray and place on baking sheet.
• Bake for 10 minutes.
• Meanwhile, cut the tomato into eigths. Cut the basil into thin strips (chiffonade).
• Remove from portobellos from the oven and top each with the cheese, tomato wedges, basil, and pine nuts.
• Return to oven and bake for an additional 5 minutes, until the cheese melts slightly. Serve immediately.

GRILLED PORTABELLA MUSHROOM PIZZAS

Steps:

• Preheat oiled grill to medium high.
• Brush both sides of mushrooms with oil. Grill mushrooms, stem side down, for 4 minutes (do not overcook) Turn and grill for another 4 minutes or until slightly softened.
• Top mushrooms with tomato sauce and desired toppings. Sprinkle cheese over top and grill, covered for 5 minutes or until cheese is bubbling.

MARINATED PORTABELLA MUSHROOMS "PIZZAS"

Steps:

• Place mushrooms in a quart size zip lock bag with oil, vinegar and garlic.
• Marinate for 1 hour, tossing once or twice.
• Season with salt and pepper to taste.
• Broil mushrooms for about 4 minutes on each side, stem side down first, then flip.
• Carefully remove from broiler and top each mushroom with 2 tablespoons hummus, a slice of tomato & 1 tablespoon feta.
• Return to broiler and broil for 1 minute longer.

PORTABELLA PIZZAS

Steps:

• Brush underside of stemmed portobello mushroom caps lightly with olive oil Sprinkle lightly with balsamic vinegar if desired.
• Cover with layer of cheese, then add favourite toppings as suggested or create your own.
• Broil on baking sheet about 6 inches from heat for 1 to 2 minutes or til cheese is bubbling and browned.
• Cut into wedges and serve warm.

LOW-CARB PORTABELLA MUSHROOM PIZZAS

Steps:

• Wash mushroom caps and let dry.
• Spray mushroom caps and heating tray with cooking spray.
• Place on tray with open end up.
• Layer sauce on cap and place your favorite toppings.
• Bake in preheated oven at 350F for 10-15 minutes.