Portabella Pizzas
Prep Time
10 mins
Cook Time
8 mins
Serves
2
INGREDIENTS
4 large portabella mushroom caps
1 tablespoon olive oil
1 teaspoon Mediterranean Spice Blend (see below)
1/4 teaspoon each salt and pepper
1/2 cup pizza sauce
3/4 cup shredded part-skim mozzarella cheese
1/4 cup minced bell pepper
1/4 cup minced red onion
1 1/2 cups cooked quinoa
2 cups arugula leaves
1/2 cup cherry tomatoes, halved
1 tablespoon balsamic glaze
Mediterranean Spice Blend
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon dried marjoram
1/2 tablespoon garlic powder
1 teaspoon crushed red pepper flakes
DIRECTIONS
1. Remove stems from mushroom caps and discard. Toss caps in olive oil, Mediterranean spice blend, salt, and pepper to season inside and out. Place on a sheet pan stem-side down.
2. Set the broiler to low and place oven rack in the second- highest position.
3. Broil the tops of the mushroom caps 3 minutes. Carefully remove from oven.
4. Flip mushroom caps and spoon an equal amount of the pizza sauce into each. Top with an equal amount of the mozzarella cheese.
5. Sprinkle a few pieces of bell pepper and onion over the cheese on each mushroom cap. Mix the remaining bell pepper and onion into the cooked quinoa.
6. Place topped mushrooms back under the broiler and broil an additional 5 minutes, or until mushrooms are tender and cheese is beginning to brown.
7. Split the cooked quinoa evenly between 2 serving plates and top each with 2 of the broiled mushroom caps. Arrange arugula and cherry tomatoes around the plate and drizzle with balsamic glaze before serving.
Mona’s Tips: These can also be made in the same amount of cook time using the broil setting of a toaster oven or by setting a sheet pan-style air fryer to 450°F.
Ingredient Insider: One whole portabella mushroom cap has only around 20 calories and is extremely low in carbohydrates, making it the perfect alternative to starchy pizza crust!
Calories per serving: 460 ∙ Fat: 16.5g ∙ Net Carbs: 51g ∙ Fiber: 8g ∙ Sugars: 13g ∙ Protein: 24g