Pizza-Style Stuffed Portobellos
Serves 8
Time 20 min
These stuffed portobellos pile on the pizza flavor, and make an excellent low-carb sub for pizza crust. Before cooking the mushrooms, be sure to scrape out the gills, a task that’s easily accomplished with a spoon.
Special Diets:
Ingredients
- 8 portobello mushrooms, stems removed and black gills scraped out with a spoon
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon fine sea salt
- 1/4 cup pesto
- 3 Roma tomatoes, thinly sliced
- 3 fresh basil leaves, roughly chopped
- 1 cup cooked ground turkey, beef or vegetarian sausage
- 1 cup grated mozzarella, provolone or vegan cheese
- Crushed red Chile flakes, to taste
- 1/2 teaspoon ground black pepper
Method
Prepare a grill or grill pan* for medium-high heat cooking.
Brush mushrooms on both sides with oil and season with salt and pepper.
Place, stem-side down, on the grill and tent with foil.
Cook for 3 to 4 minutes, then flip and cook, again covered with foil, until almost tender, 2 to 3 minutes more.
Transfer mushrooms, stem-side up, to a large platter.
Fill mushrooms with pesto, tomatoes, basil and ground turkey.
Top with cheese and chile flakes.
Return to the grill, filled-side up, and tent with foil.
Cook just until cheese is melted and toppings are warmed through, 2 to 3 minutes.
Transfer to plates and serve.
*Alternatively, bake mushrooms in a 375°F oven using the same method and timing.
Nutritional Info:
Per serving: 200 calories (130 from fat), 14g total fat, 3.5g saturated fat, 30mg cholesterol, 333mg sodium, 6g carbohydrates (2g dietary fiber, 2g sugar), 12g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 8 portobello mushrooms, stems removed and black gills scraped out with a spoon
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon fine sea salt
- 1/4 cup pesto
- 3 Roma tomatoes, thinly sliced
- 3 fresh basil leaves, roughly chopped
- 1 cup cooked ground turkey, beef or vegetarian sausage
- 1 cup grated mozzarella, provolone or vegan cheese
- Crushed red Chile flakes, to taste
- 1/2 teaspoon ground black pepper