Keto Portabella Mushroom Pizza
Welcome to our keto-friendly kitchen! Indulge in the ultimate pizza experience with our Portabella Mushroom Pizzas recipe. Each bite is a savory delight, with crispy mushroom caps serving as the perfect canvas for gooey melted cheese and zesty jalapeños. Quick and easy to prepare.
Here’s a detailed keto recipe for Portabella Mushroom Pizzas with Mozzarella and Jalapeños:
Ingredients:
- 6 portobello mushroom caps, stems removed, washed, and dried with a paper towel
- 2 tablespoons extra virgin olive oil
- 2 teaspoons minced garlic
- 6 teaspoons Italian seasoning (or a dried oregano and basil leaf blend), divided
- 3/4 cup pizza sauce (garlic and herb)
- 1 1/2 cups reduced-fat shredded mozzarella cheese (or a pizza cheese blend)
- Mini-sized pepperonis
- Jalapeños
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Instructions:
- Preheat and Prepare:
- Preheat your oven to broil/grill settings on high heat. Adjust the oven shelf to the middle position.
- Prepare the Mushrooms:
- In a small bowl, combine the extra virgin olive oil, minced garlic, and 4 teaspoons of the Italian seasoning.
- Brush the bottoms of each mushroom cap with the garlic oil mixture.
- Place the mushrooms, oil side down, on a lightly greased baking sheet or tray.
- Assemble the Pizzas:
- Fill each mushroom cap with 2 tablespoons of pizza sauce.
- Sprinkle 1/4 cup of shredded mozzarella cheese on top of the sauce in each mushroom cap.
- Add mini-sized pepperonis and jalapeños or any other desired toppings.
- Broil/Grill:
- Broil or grill the mushroom pizzas until the cheese has melted and is golden in color, approximately 8 minutes. Keep an eye on them to prevent burning.
- Serve:
- Once the pizzas are cooked, sprinkle them with the remaining Italian seasoning (or mixed herbs) and season with salt and pepper to taste.
- Serve the portabella mushroom pizzas hot and enjoy the delicious keto-friendly flavors