Ingredients:
- 4 medium - Black Olives
- 2 each - Portabella Mushrooms, Raw
- 2 tbs - Tomato Sauce
- 2 tbs - Mozzarella Cheese
- 2 piece - Tomatoes Sun Dried Or Sundried Packed In Oil
- 1 tbs - Olive Oil
- 1/2 tsp - Oregano, Dried
- 1/2 tbs - Basil, Fresh
- 1/4 tsp - Salt, Sea Salt
- 1/8 tsp - Black Pepper
Nutritional values:
info_outlineper 1 serving
- Calories: 121 Kcal
- Proteins: 3.80 g
- Fats: 10.10 g
- Total carbs: 5.70 g
Portobello Mushroom Pizzas
Preparation: 15 min
Preheat the oven to 400F/200C and line a shallow oven tray with baking paper. Wipe clean the mushrooms and remove the stalks. Use a teaspoon to carefully scoop out the mushroom gills and discard. Brush the mushrooms all over with the olive oil and season with salt and pepper. Arrange on the prepared oven tray and bake for 5 minutes until just tender. Pour any juices away.
Add a tablespoon of passata to the center of each mushroom. Scatter a tablespoon of mozzarella into the center of each mushroom over the passata. Sprinkle over the oregano.
Finely slice the olives. Divide the sliced olives between the two mushrooms. Place a sundried tomato in the center of each mushroom. Return to the oven to bake for a further 5 minutes until the cheese is melted and bubbling. Scatter with finely chopped basil and serve hot.
keto lunch
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