Pepperoni Pizza Stuffed Portobello Mushrooms
Pepperoni pizza stuffed portobello mushrooms are a simple low carb dinner recipe. Portobello mushroom pizzas also make a delicious meal prep lunch!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
- 4 portobello mushrooms (washed)
- 2 tablespoons olive oil
- salt & pepper
- 1/2 cup pizza sauce
- 4 Grimm's Lean Turkey Pepperoni Sticks sliced
- 1/2 cup cherry tomatoes (sliced)
- 1/4 cup onion slices
- 1 cup mozzarella cheese (shredded)
- 1/2 cup parmesan cheese (grated)
- 1/2 teaspoon dried basil leaves
Heat oven to 400°F (if you have convection, use this setting).
Prepare the portobello mushrooms: remove the stems (reserve for filling) and scoop out the gills.
Fill your 'pizzas': 2 tablespoons pizza sauce per mushroom, followed by Grimm's Lean Turkey Pepperoni Stick slices, cherry tomatoes, onions and chopped mushroom stems.
Top with 1/2 cup shredded mozzarella, then a sprinkling of parmesan and basil. Add a few extra pepperoni slices.
Bake in pre-heated oven on a baking sheet for 18-25 minutes, until cheese is melted and bubbly.
Serving: 1mushroom | Calories: 230kcal | Carbohydrates: 7g | Protein: 13g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 565mg | Potassium: 495mg | Fiber: 1g | Sugar: 4g | Vitamin A: 10.2% | Vitamin C: 8.6% | Calcium: 29.9% | Iron: 5.8%