Caramelized Onion Portabello Mini Pizzas
Transform your pizza night with these irresistible Caramelized Onion Portobello Mini Pizzas, a low-carb and gluten-free twist on a classic favorite! Juicy portobello mushroom caps take center stage as a hearty, flavor-packed base, roasted to perfection and then topped with a luscious layer of caramelized onions infused with garlic, balsamic vinegar, and fresh thyme. A generous blanket of melted mozzarella and Parmesan cheeses adds a rich, gooey finish, while a sprinkle of fresh parsley brightens every bite. Perfect as an appetizer or a light meal, these mini pizzas are easy to prepare and ready in under 45 minutes, making them an ideal choice for busy weeknights or casual entertaining. Whether you're catering to keto-friendly diets or simply seeking a vegetable-forward alternative, this recipe will quickly become a family favorite!
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Recipe Information
Ingredients
- 6 large caps Portobello mushrooms
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 2 medium (thinly sliced) Yellow onion
- 2 cloves (minced) Garlic
- 1 teaspoon Balsamic vinegar
- 1 teaspoon (chopped) Fresh thyme
- 1 cup (shredded) Mozzarella cheese
- 0.25 cup (grated) Parmesan cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon (chopped, for garnish) Fresh parsley
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and lightly grease it.
Clean the portobello mushroom caps by gently wiping them with a damp paper towel to remove any dirt. Remove the stems and use a spoon to scrape out the gills for a smoother texture (optional).
Brush both sides of the mushroom caps with 1 tablespoon of olive oil and arrange them stem-side up on the prepared baking sheet. Sprinkle with a pinch of salt and pepper. Bake for 10 minutes to soften the mushrooms, then remove from the oven and set them aside.
In a large skillet, heat the remaining 1 tablespoon of olive oil and the butter over medium heat. Add the thinly sliced onions and a pinch of salt. Cook for 10-15 minutes, stirring often, until the onions are golden and caramelized.
Add the minced garlic to the skillet and cook for 1 minute until fragrant. Stir in the balsamic vinegar and fresh thyme, then remove the skillet from the heat.
Pat the baked mushroom caps dry with paper towels to remove excess moisture. Spoon the caramelized onion mixture evenly onto each mushroom cap.
Top each mushroom with shredded mozzarella cheese and a sprinkle of grated Parmesan.
Return the mushrooms to the oven and bake for 10-12 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for a few minutes. Sprinkle chopped fresh parsley over the mini pizzas for garnish before serving.
Serve warm and enjoy these flavorful, low-carb mini pizzas!
Nutrition Facts
Calories |
1102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.7 g | 96% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 2226 mg | 97% | |
| Total Carbohydrate | 62.3 g | 23% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 28.8 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 1100 mg | 85% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 3706 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
