Portobello Pizzas with Tomato Bruschetta
Elevate your dinner game with these mouthwatering Portobello Pizzas with Tomato Bruschetta, a low-carb, flavor-packed twist on a classic favorite! Juicy Portobello mushroom caps serve as the perfect gluten-free crust, baked to tender perfection and topped with a vibrant, garlicky tomato bruschetta. The basil-scented tomato topping is balanced with the tangy richness of balsamic vinegar and crowned with a delightful blend of melted mozzarella and Parmesan cheese. Ready in just 30 minutes, this easy and healthy recipe is perfect for weeknights, as an elegant appetizer, or even a vegetarian main dish. Add a dash of chili flakes for a spicy kick and garnish with fresh basil for a bright, fresh finish. These cheesy, savory mushroom "pizzas" are sure to become a household favorite!
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Recipe Information
Ingredients
- 4 pieces Large Portobello mushrooms
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1.5 cups Cherry tomatoes
- 0.25 cups Fresh basil leaves
- 2 cloves Minced garlic
- 1 tablespoon Balsamic vinegar
- 1 cup Mozzarella cheese
- 0.25 cups Grated Parmesan cheese
- 0.25 teaspoons Red chili flakes (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Clean the Portobello mushrooms by gently removing the stems and scraping out the gills with a spoon. Wipe the caps with a damp paper towel.
Brush both sides of the mushroom caps with 2 tablespoons of olive oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Place the mushrooms gill-side up on the prepared baking sheet and bake in the preheated oven for 8-10 minutes until tender. Remove from the oven and set aside.
While the mushrooms are baking, prepare the tomato bruschetta. Dice the cherry tomatoes and add them to a mixing bowl.
Chop the fresh basil leaves finely and add them to the bowl along with the minced garlic, balsamic vinegar, 1 tablespoon of olive oil, and the remaining salt and pepper. Toss everything together until well combined.
Pat the cooked mushrooms dry with a paper towel to remove any excess moisture.
Divide the tomato bruschetta mixture evenly among the mushroom caps. Top each with a generous sprinkle of mozzarella cheese and Parmesan cheese.
Optional: Add a pinch of red chili flakes on top for a hint of spice.
Return the mushrooms to the oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for 2-3 minutes before serving. Garnish with additional basil leaves if desired.
Nutrition Facts
Calories |
950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.2 g | 94% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 3653 mg | 159% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 18.3 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1061 mg | 82% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 2204 mg | 47% | |
*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.
