Portobello Pizzas with Tomato Bruschetta

Nutriscore Rating: 67/100

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!

Recipe Information

• Prep Time: 15 min
• Cook Time: 15 min
• Total Time: 30 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

11 items

• 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

11 steps

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 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.

3. 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.

4. 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.

5. While the mushrooms are baking, prepare the tomato bruschetta. Dice the cherry tomatoes and add them to a mixing bowl.

6. 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.

7. Pat the cooked mushrooms dry with a paper towel to remove any excess moisture.

8. Divide the tomato bruschetta mixture evenly among the mushroom caps. Top each with a generous sprinkle of mozzarella cheese and Parmesan cheese.

9. Optional: Add a pinch of red chili flakes on top for a hint of spice.

10. Return the mushrooms to the oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly.

11. Remove from the oven and let cool for 2-3 minutes before serving. Garnish with additional basil leaves if desired.

Nutrition Facts

1 serving (265.2g)

Calories		341
% Daily Value*
Total Fat		25.7 g	33%
	Saturated Fat	10.9 g	54%
	Polyunsaturated Fat	0.0 g
Cholesterol		55 mg	18%
Sodium		1004 mg	44%
Total Carbohydrate		10.3 g	4%
	Dietary Fiber	2.1 g	8%
	Total Sugars	5.3 g
Protein		18.3 g	37%
Vitamin D		0.5 mcg	3%
Calcium		394 mg	30%
Iron		1.3 mg	7%
Potassium		596 mg	13%

*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.

Source of Calories

Fat: 924 cal (66.9%%)

Protein: 293 cal (21.2%%)

Carbs: 163 cal (11.8%%)