Portobello Mushroom Pizza
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
20 mins
-
Total Time
25 mins
-
Servings
2 people
-
Calories
114 kcal
-
Course
Main Course
Portobello Mushroom Pizza
Description
Portobello Mushroom Pizza features whole portobello mushrooms serving as individual pizza crusts topped with marinara sauce, cheddar cheese, finely chopped spinach, and dried oregano. The recipe offers two cooking methods: oven baking at 200°C for 20 minutes or pressure cooking in an Instant Pot for 10 minutes with a natural release. The mushrooms release liquid during cooking which should be drained before serving to avoid sogginess.
The melted cheddar and spinach add mild creamy and fresh elements that complement the earthy mushrooms and bright, tangy marinara topped with aromatic oregano. This pizza variant is simple to prepare and results in tender, juicy mushroom "crusts" with melted cheese toppings. Finely chopping spinach helps it cook fully in the short baking time.
Drain excess liquid after cooking to avoid soggy bites. These pizzas can be served as light meals or as party appetizers. Mini portobellos can be used to make smaller bite-sized versions suitable for sharing or snacks.
Pricking holes in the mushroom base helps release moisture during cooking to reduce pooling under the toppings. Adding fresh basil after cooking brightens the flavor. Baking mushrooms before topping and draining can also prevent excess liquid. Overall, this recipe provides a low-carb alternative to traditional pizza with simple preparation and straightforward ingredients.
Ingredients
- 4 portobello mushrooms
- 80 g cheddar cheese light mature
- 20 g spinach finely chopped
- 8 tablespoon marinara sauce
- 1 teaspoon oregano dried
Instructions
To cook in the oven:
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Peel 4 portobello mushrooms and remove the stalks.
- Divide 8 tablespoon Marinara, 20 g Spinach, 1 teaspoon Dried oregano and 80 g Light mature cheddar between each one.
- Put them into the oven for 20 minutes.
- When cooked, gently drain any liquid.
To cook in the Instant Pot:
- Assemble the pizzas as in steps 2-3 above.
- Add a cup of water to the Instant pot and put the mushrooms on a trivet inside the pot.
- Close the Instant Pot lid and turn the valve to Sealing. Press the "Pressure Cook" button and set the time to 10 minutes on High pressure.
- When the Instant Pot is done cooking, natural release the steam for 5 minutes and then quick release.
- Remove the Pizzas carefully from the Instant Pot and serve.
Notes
- Drain any liquid gently from mushrooms after cooking to avoid soggy pizzas.
- Prick holes in mushroom caps before baking to help moisture escape.
- Chop vegetables finely so they cook properly during the short baking time.
- Add fresh basil just before serving for extra flavor.
- Mini portobello mushrooms can be used to create party-sized bites.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 114 kcal
% Daily Value*
| Serving | 2pizzas | |
| Calories | 114kcal | 6% |
| Carbohydrates | 11g | 4% |
| Protein | 14g | 28% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 8mg | 3% |
| Sodium | 582mg | 24% |
| Potassium | 892mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1491IU | 30% |
| Vitamin C | 8mg | 9% |
| Calcium | 196mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
