Keto Portobello Mushroom Personal Pizzas
Translated from Spanish, the language of the video.
@RuledMe cooked this in a YouTube video, in Spanish. SeeMeCook wrote it up from the video as a full recipe, translated it into English, and added nutrition.
Watch the original videoImported by Nazareth Simons on SeeMeCook
A delicious low-carb alternative to traditional pizza, using meaty portobello mushrooms as a base, filled with marinara sauce, melted cheese, and crispy pepperoni.
- Time
- 25 minutes
- Equipment
- Oven
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Preheat the oven to 400°F (200 °C) (200°C (400 °F)).
Clean the portobello mushrooms with a damp cloth and carefully remove the stems.
Place the mushrooms on a baking sheet with the gill side up.
Lightly brush both sides of the mushrooms with olive oil and season the inside with a pinch of salt and pepper.
Bake the mushroom bases alone for about 5 minutes to release some moisture before adding the toppings.
Remove from the oven and distribute the marinara sauce evenly inside each mushroom cap.
Top with shredded mozzarella cheese and place pepperoni slices on top.
Sprinkle with dried oregano to taste.
Return to the oven and bake for an additional 8 to 10 minutes, or until the cheese is bubbly and slightly golden.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 225
- Protein
- 10 g
- Carbs
- 6 g
- Fat
- 18 g
- Fiber
- 2 g
Where the calories come from
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