DFW Mama

Portabella Pizzas – A Low Carb Fave!

Low carb dieters, you don’t have to give up pizza! Try these rich, smoky flavored mini portabella pizzas that will satisfy your palette.

This recipe serves 2 – 4 people

4 large or 6 small portabella mushroom caps
1 jar of prepared pesto
1 28oz can of diced tomatoes
1  1/2 cups of shredded mozzarella cheese
1/2 cup of grated parmesan reggiano cheese
1/2 teaspoon of dried Italian seasoning
1/4 teaspoon kosher salt
fresh ground black pepper to taste

Pre-heat your oven to 350 degrees. Saute canned tomatoes in a large pan for about 3 minutes on medium-high heat until the tomatoes start slightly breaking down. Add Italian seasoning, salt and pepper. Cook for another 5 – 8 minutes or until most of the liquid evaporates. Turn off the heat and let stand for a few minutes. In the mean time, remove stems from the mushrooms, wipe the caps clean with a wet paper towel and set aside. Pre-heat your stove top grill pan for about 5 minutes. (If you’re grilling the mushrooms outside, pre-heat as you usually do.) Brush the grill pan and the mushroom caps with a light coating of olive oil. Place the mushroom caps on the grill with the caps on top so the fleshy ribbed side is on the grill first. Grill for about 5 – 6 minutes then flip over and cook the caps for about 3 minutes. Turn off the heat; the mushrooms should be slightly tender to the touch.

Place the grilled mushrooms on a non-stick metal baking tray (cap side down). Lightly sprinkle with the parmesan reggiano cheese. Using a teaspoon, spread a light, even coating of pesto on the mushrooms. Top with another light sprinkle of the parmesan reggiano cheese. Spread a thick layer of the tomato mixture evenly on the mushrooms. Add another light sprinkle of the parmesan reggiano cheese and then top with a thick layer of mozzarella cheese. Bake in the oven for about 15 min or until the cheese is melted and slightly brown on the edges. Serve immediately. Add a green salad to finish off the meal.

Enjoy!