Marinated Portabella Mushrooms Pizzas
Transform your pizza night with these flavorful Marinated Portabella Mushroom Pizzas, the perfect low-carb alternative to traditional crusts! These hearty mushroom caps are marinated in a savory blend of olive oil, balsamic vinegar, garlic, and Italian herbs, creating a rich and aromatic base for your favorite pizza toppings. Each cap is layered with tangy pizza sauce, gooey mozzarella, and sweet bursts of roasted cherry tomatoes, then finished with a sprinkle of Parmesan and fresh basil for the ultimate gourmet touch. Quick to prepare and baked to perfection in just 15 minutes, this recipe is a deliciously satisfying option for vegetarian dinners, gluten-free meals, or creative appetizers.
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Recipe Information
Ingredients
- 4 large caps Portabella mushrooms
- 3 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- 2 minced Garlic cloves
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Pizza sauce
- 1 cup Shredded mozzarella cheese
- 0.25 cup Grated Parmesan cheese
- 6 halved Cherry tomatoes
- 8 leaves Fresh basil leaves
- as desired Optional toppings (pepperoni, olives, etc.)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Clean the portabella mushroom caps by gently wiping them with a damp cloth and remove the stems. Using a spoon, scrape out the gills from the underside of the caps to create a flat surface for the toppings.
In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, dried oregano, dried basil, salt, and black pepper.
Place the mushroom caps gill side up on the prepared baking sheet. Brush the marinade generously over the caps, ensuring the insides are well-coated. Let the mushrooms marinate for 10 minutes to enhance flavor.
Bake the mushrooms gill side up for 8 minutes in the preheated oven to release excess moisture and soften slightly. Remove them from the oven and gently blot any moisture with a paper towel.
Spread a thin layer of pizza sauce evenly onto each mushroom cap.
Top with shredded mozzarella cheese, cherry tomato halves, and any additional toppings of your choice.
Sprinkle grated Parmesan cheese over the toppings for added flavor.
Return the stuffed mushrooms to the oven and bake for an additional 8-10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and garnish with fresh basil leaves before serving.
Serve immediately and enjoy your Marinated Portabella Mushroom Pizzas!
Nutrition Facts
Calories |
1085 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.5 g | 112% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 3637 mg | 158% | |
| Total Carbohydrate | 29.0 g | 11% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 14.3 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1137 mg | 87% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1018 mg | 22% | |
*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.
