Portabella Pizzettas
Satisfy your pizza cravings with a healthy twist by trying these mouthwatering Portabella Pizzettas! This low-carb, gluten-free recipe features hearty portabella mushroom caps as the base, delivering all the satisfying flavors of traditional pizza without the added calories. Each "pizzetta" is brushed with olive oil and seasoned to perfection before being layered with marinara sauce, gooey melted mozzarella cheese, and savory pepperoni slices. A pop of fresh basil and optional crushed red pepper flakes adds the perfect finishing touch. Ready in just 25 minutes, these mini mushroom pizzas are ideal for quick weeknight dinners, keto-friendly snacks, or creative party appetizers. Indulge guilt-free in this fun and flavorful recipe that’s sure to delight both mushroom lovers and pizza enthusiasts!
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Recipe Information
Ingredients
- 4 pieces Portabella mushroom caps
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Garlic powder
- 0.5 cups Marinara sauce
- 1 cup Shredded mozzarella cheese
- 12 pieces Pepperoni slices
- 4 pieces Fresh basil leaves
- 0.25 teaspoons Crushed red pepper flakes (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
Wipe the portabella mushroom caps clean with a damp paper towel and remove the stems. Gently scrape out the gills using a spoon, being careful not to damage the mushroom caps.
Brush both sides of the mushroom caps with olive oil and season with salt, black pepper, and garlic powder.
Place the mushroom caps on the prepared baking sheet, gill-side up, and bake in the preheated oven for 8 minutes to release excess moisture.
Remove the mushrooms from the oven and carefully blot away any liquid that has accumulated in the caps with a paper towel.
Spread about 2 tablespoons of marinara sauce evenly over each mushroom cap.
Sprinkle the shredded mozzarella cheese on top of the sauce, dividing it evenly between the mushroom caps.
Top each pizzetta with 3 slices of pepperoni or your favorite pizza toppings.
Return the mushroom pizzettas to the oven and bake for an additional 7 minutes, or until the cheese is melted and bubbly.
Garnish each pizzetta with a fresh basil leaf and a sprinkle of crushed red pepper flakes if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.9 g | 91% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 2756 mg | 120% | |
| Total Carbohydrate | 24.8 g | 9% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 10.5 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 854 mg | 66% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1616 mg | 34% | |
*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.
