Grilled Portobello Pizzas
Pizza? On a low-carb diet? Sure, when you put the toppings on a portobello cap instead of a bread crust.
Yield: 2 servings (serving size: 2 mushroom pizzas)
More From Oxmoor House
Amount per serving
- Calories: 250
- Calories from fat: 0.0%
- Fat: 12.6g
- Saturated fat: 4.1g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 17.6g
- Carbohydrate: 22.8g
- Fiber: 6.7g
- Cholesterol: 15mg
- Iron: 3.2mg
- Sodium: 470mg
- Calcium: 264mg
- 1/2 cup finely chopped fresh basil
- 2 teaspoons olive oil
- 1 teaspoon bottled minced roasted garlic
- 12 plum tomatoes, seeded and chopped
- 1 1/2 tablespoons minced fresh thyme
- 1 tablespoon bottled minced roasted garlic
- 1 teaspoon olive oil
- 4 (4-inch) portobello mushroom caps
- Cooking spray
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
- 1. Prepare grill.
- 2. Combine first 3 ingredients in a small bowl; stir well, and set aside. Combine tomato and next 3 ingredients in a medium bowl; stir well, and set aside.
- 3. Remove brown gills from undersides of mushrooms using a spoon; discard gills. Coat top and bottom of mushroom caps evenly with cooking spray; sprinkle with salt and pepper.
- 4. Place mushrooms, top sides up, on grill rack coated with cooking spray; grill, covered, 4 minutes. Turn mushrooms over; spoon tomato mixture evenly into caps. Top each mushroom with 1 tablespoon basil mixture and 2 tablespoons cheese. Grill, covered, 4 minutes or until mushrooms are tender and cheese melts.
- carbo rating: 16
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Main Dishes