Portobello Mushroom Pizza

Portobello Mushroom Pizza Recipe from Italy

Region / culture: Italy | Preparation time: 10 minutes | Cooking time: 30 minutes | Servings: 1

Introduction

Portobello Mushroom Pizza is a delicious and healthy alternative to traditional pizza. This recipe replaces the carb-heavy crust with a meaty portobello mushroom, making it a great option for those following a low-carb or keto diet.

History

Portobello Mushroom Pizza is a modern twist on the classic pizza recipe. The idea of using portobello mushrooms as a pizza base gained popularity in recent years as a healthier alternative to traditional pizza crusts.

Ingredients

1 portobello mushroom (approximately 3 oz (85 g)), with stem removed, cleaned with a damp paper towel
garlic oil spray
1 tbsp of low-carb tomato sauce (such as Raos)
2 tbsp of shredded mozzarella cheese

How to prepare

Heat the oven to 425°F (218°C).
Spray both sides of the mushroom with garlic oil and place it on a baking sheet lined with aluminum foil.
Bake for 30 minutes, or until the mushroom is fork tender, turning it once halfway through the cooking time.
Increase the heat to broil.
Top the concave side of the mushroom with tomato sauce and cheese.
Place it under the broiler for 1 minute or until the cheese melts and bubbles.

Variations

Add your favorite pizza toppings such as pepperoni, bell peppers, or olives.
Use different types of cheese such as mozzarella, cheddar, or feta.
Experiment with different sauces such as pesto or alfredo for a unique flavor profile.

Cooking Tips & Tricks

Make sure to clean the portobello mushroom thoroughly with a damp paper towel to remove any dirt or debris.

- Pre-baking the mushroom before adding toppings helps to remove excess moisture and prevent a soggy crust.

- Be sure to watch the pizza closely under the broiler to prevent burning the cheese.

Serving Suggestions

Serve the Portobello Mushroom Pizza with a side salad or roasted vegetables for a complete meal. It can also be enjoyed as a snack or appetizer.

Cooking Techniques

Baking and broiling are the main cooking techniques used in this recipe. Baking the mushroom helps to remove excess moisture, while broiling melts the cheese and creates a crispy topping.

Ingredient Substitutions

If you don't have garlic oil spray, you can use olive oil or butter.

- Any type of shredded cheese can be used in place of the cheese listed in the recipe.

- Feel free to customize the toppings to suit your preferences.

Make Ahead Tips

You can pre-bake the mushrooms and store them in the refrigerator for up to 2 days before adding the toppings and broiling. This makes for a quick and easy meal option.

Presentation Ideas

Serve the Portobello Mushroom Pizza on a plate garnished with fresh herbs such as basil or parsley. You can also drizzle with balsamic glaze for an extra touch of flavor.

Pairing Recommendations

Pair the Portobello Mushroom Pizza with a light and refreshing white wine such as Pinot Grigio or Sauvignon Blanc. A crisp salad or vegetable side dish complements the flavors of the pizza.

Storage and Reheating Instructions

Store any leftover Portobello Mushroom Pizza in an airtight container in the refrigerator for up to 2 days. To reheat, place in the oven at 350°F (177°C) for 10-15 minutes or until heated through.

Nutrition Information

Calories per serving

Each serving of Portobello Mushroom Pizza contains approximately 100 calories, making it a light and satisfying meal option.

Carbohydrates

Portobello Mushroom Pizza is low in carbohydrates, making it a great option for those looking to reduce their carb intake. Each serving contains approximately 5 grams of carbohydrates.

Fats

This recipe is moderate in fats, with each serving containing approximately 7 grams of fat. The fats primarily come from the cheese and garlic oil spray.

Proteins

Portobello Mushroom Pizza is a good source of protein, with each serving containing approximately 6 grams. The protein comes from the cheese and mushroom.

Vitamins and minerals

Portobello mushrooms are a good source of vitamins and minerals, including vitamin D, potassium, and selenium. This recipe provides a healthy dose of these nutrients.

Alergens

This recipe contains dairy from the cheese, so it may not be suitable for those with dairy allergies. It is also gluten-free, making it a great option for those with gluten sensitivities.

Summary

Portobello Mushroom Pizza is a low-carb, moderate-fat, and protein-rich meal option that is packed with vitamins and minerals. It is a healthy and delicious alternative to traditional pizza.

Summary

Portobello Mushroom Pizza is a delicious and healthy alternative to traditional pizza. With its low-carb crust, protein-rich toppings, and nutrient-packed mushrooms, it is a satisfying meal option that is easy to make and customize to suit your tastes. Enjoy this guilt-free pizza any time you're craving a savory and satisfying meal.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Portobello Mushroom Pizza. It was a sunny afternoon in the summer of 1985, and I was visiting my friend Margaret's house for a girls' day of cooking and catching up. Margaret was always trying out new recipes and experimenting with different ingredients, so I knew I was in for a treat.

As we gathered our ingredients and preheated the oven, Margaret pulled out a large platter of beautiful Portobello mushrooms. I had always loved mushrooms, but I had never seen them used as the base for a pizza before. Margaret explained that she had recently discovered this recipe in a cookbook she had picked up at a local farmer's market, and she was eager to give it a try.

We started by cleaning and de-stemming the mushrooms, then slicing them into thick, hearty slices. Margaret drizzled them with olive oil and sprinkled them with a blend of Italian herbs and spices. As the mushrooms roasted in the oven, the aroma of garlic and herbs filled the kitchen, making my mouth water in anticipation.

While the mushrooms cooked, Margaret prepared the toppings. She sautéed a colorful mix of bell peppers, onions, and cherry tomatoes in a skillet until they were tender and fragrant. She then spread a generous layer of marinara sauce over the roasted mushroom caps and topped them with the sautéed vegetables and a sprinkling of shredded mozzarella cheese.

As the pizzas baked in the oven, the cheese bubbled and melted, creating a gooey, savory topping that begged to be devoured. When the pizzas were golden brown and crispy around the edges, Margaret pulled them out of the oven and set them on the table to cool.

I couldn't wait to dig in, and the first bite was pure bliss. The earthy, meaty flavor of the Portobello mushrooms paired perfectly with the sweet, tangy marinara sauce and the melty cheese. The vegetables added a pop of color and freshness, making each bite a burst of flavor and texture.

As we enjoyed our Portobello Mushroom Pizzas with a crisp green salad and a glass of chilled white wine, Margaret and I chatted and laughed, savoring each delicious bite. I knew that this recipe would become a staple in my own kitchen, and I couldn't wait to share it with my family and friends.

Over the years, I have made this recipe countless times, tweaking and perfecting it to suit my own tastes. I have shared it with loved ones and passed it on to younger generations, creating new memories and traditions along the way. Each time I make Portobello Mushroom Pizza, I am transported back to that sunny afternoon in Margaret's kitchen, filled with laughter, friendship, and the joy of discovering something new and delicious.

And so, as I sit at my kitchen table now, writing this story and reminiscing about the past, I am grateful for the simple pleasures of good food, good company, and the joy of cooking. The recipe for Portobello Mushroom Pizza will always hold a special place in my heart, a reminder of the magic that happens when we come together to create something beautiful and delicious.