The weekend may be over but that doesn’t mean your cheat day has to be! This portobello mushroom recipe is just what you need to make your Monday that much better.
Pizza lovers rejoice! (Non pizza lovers, what’s your secret?!)
Loaded with veggies, this pizza is low-carb, gluten-free, and super filling! Bon Appétit!
2 large portobello mushrooms
1/4 cup reduced fat mozzarella cheese
1/4 cup chopped onion
1 Tbsp olive oil
1 tsp lemon juice
1/2 tsp minced garlic
pinch of salt
pinch of pepper
Preheat oven to 400 degrees. Chop onion and mince garlic. Pour olive oil into a saucepan over medium high heat and add onions and garlic. Cook onions and garlic until they are slightly browned. Dice tomato and add to the saucepan along with salt, pepper, and lemon juice. Bring the sauce to a simmer and cook for 3-5 minutes. Remove gills from the portobello mushrooms by scraping with a spoon. Place portobellos on a baking sheet coated with nonstick cooking spray. Pour the sauce into each portobello and top with cheese. Bake for 12 minutes. After 12 minutes, set oven to broil for 30 seconds to 1 minute to brown the cheese. Remove from the oven and enjoy!
Tip: I suggest lining your baking sheet with foil and coating the foil with nonstick cooking spray for an easier cleanup. The portobello mushrooms tend to get pretty juicy will cooking!
In a hurry? You can always use organic tomato sauce in place of the homemade sauce! I would recommend about 2 Tbps of store-bought sauce per portobello pizza.
Vegan? Use a vegan cheese substitute such as Daiya Mozzarella Style Shreds!