Beef Pizza Portobellos

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 297
  • Fat: 13.5g
  • Saturated fat: 5.5g
  • Protein: 27.2g
  • Carbohydrate: 16.5g
  • Fiber: 3.4g
  • Cholesterol: 41mg
  • Iron: 3.6mg
  • Sodium: 704mg
  • Calcium: 209mg


  • 4 medium Portobello mushroom caps (about 1 pound)
  • Cooking spray
  • 2 teaspoons extra-virgin olive oil
  • 3/4 pound ground round
  • 1 tablespoon dried basil
  • 1/8 teaspoon fennel seeds
  • 1 (14-ounce) jar pizza sauce
  • 2/3 cup (2 2/3 ounces) shredded part-skim mozzarella cheese


  1. Remove gills from undersides of mushrooms with a spoon. Place mushrooms on a baking sheet coated with cooking spray, underside up. Coat mushrooms with cooking spray. Drizzle 1/2 teaspoon olive oil over each mushroom. Bake, uncovered, at 400° for 8 minutes or until tender. Remove from oven. Set aside, and keep warm.
  2. Cook ground round, basil, and fennel in a nonstick skillet over medium heat until beef is browned, stirring until it crumbles. Drain well.
  3. Spoon pizza sauce evenly over mushrooms; top evenly with beef mixture and cheese. Broil 2 minutes or until cheese melts.
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