Keto Portobello Mushroom Pizza Recipe
Get your pizza fix with these delicious Keto Portobello Mushroom Pizzas! Each portobello mushroom cap is loaded with your favorite pizza toppings, giving you all the cheesy goodness without the carbs. Perfect as a quick lunch, snack, or appetizer, these mini pizzas are satisfying, low-carb, and incredibly easy to make.
Equipment
- Baking Sheet
- Small Bowl
- Spoon
Ingredients
- 4 large portobello mushroom caps
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1/2 cup sugar-free marinara or pizza sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- Your favorite pizza toppings (pepperoni, olives, bell peppers, onions, etc.)
- Fresh basil or parsley, for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Gently clean the mushroom caps with a damp paper towel to remove any dirt. Remove the stems and gently scrape out the gills with a spoon to make room for the toppings.
- Place the mushroom caps on a baking sheet, stem-side up. Drizzle olive oil over each cap and season with a little salt and pepper.
- Bake for about 5 minutes, just until the mushrooms soften slightly. This helps release any excess moisture.
- Spoon 1-2 tablespoons of marinara sauce into each mushroom cap. Top with shredded mozzarella, a sprinkle of parmesan, and any of your favorite pizza toppings
- Return the mushrooms to the oven and bake for another 10-12 minutes, until the cheese is melted and bubbly.
- Garnish with fresh basil or parsley if desired, and enjoy these tasty mini pizzas while warm.