Stuffed Portobello Mushrooms
These Stuffed Portobello Mushrooms make a simple, low-carb dinner you will love! These mushrooms are loaded with marinara, pepperoni slices, veggies, loads of cheese, and herbs!
Servings: 4
Calories: 230kcal
Ingredients
- 4 portobello mushrooms (washed)
- 2 tablespoons olive oil
- salt & pepper
- ½ cup pizza sauce
- ½ Grimm's Lean Turkey Pepperoni Sticks sliced
- ½ cup cherry tomatoes (sliced)
- ¼ cup red onion slices
- 1 cup mozzarella cheese (shredded)
- ½ cup parmesan cheese (grated)
- ½ teaspoon dried basil leaves
Instructions
- 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 pepperoni slices, cherry tomatoes, onions and chopped mushroom stems.
- Top with ½ 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.
Storage
- Mushroom pizzas may be stored in a sealed container in the fridge for up to 4 days. Reheat until steaming hot and cheese is melted.
Video
Nutrition
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: 510IU | Vitamin C: 7.1mg | Calcium: 299mg | Iron: 1mg