Keto Portobello Mushroom Personal Pizzas

Ingredients

• 2 portobello mushrooms (cleaned and stems removed)
• 1 tbsp olive oil (for brushing the mushrooms)
• salt (to taste)
• black pepper (to taste)
• 0.25 cup marinara sauce (no sugar added to keep it keto)
• 0.5 cup shredded mozzarella cheese
• 8 pepperoni (slices)
• 0.5 tsp dried oregano

Steps

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Clean the portobello mushrooms with a damp cloth and carefully remove the stems.

3. 3

   Place the mushrooms on a baking sheet with the gill side up.

4. 4

   Lightly brush both sides of the mushrooms with olive oil and season the inside with a pinch of salt and pepper.

5. 5

   Bake the mushroom bases alone for about 5 minutes to release some moisture before adding the toppings.

6. 6

   Remove from the oven and distribute the marinara sauce evenly inside each mushroom cap.

7. 7

   Top with shredded mozzarella cheese and place pepperoni slices on top.

8. 8

   Sprinkle with dried oregano to taste.

9. 9

   Return to the oven and bake for an additional 8 to 10 minutes, or until the cheese is bubbly and slightly golden.

10. 10

    Let rest for 2-3 minutes before serving to allow the juices to settle.

Notes

Make sure not to overload the mushrooms with sauce, as they release water when cooking and could become soggy. You can use a paper towel to absorb excess liquid after the first bake if necessary.

Nutrition per serving

• keto
• low-carb
• lunch
• dinner
• gluten-free
• vegetarian optional
• baked