Amazing Veggie Stuffed Portobello Pizzas in 30 Minutes
Enjoy these simple and satisfying Veggie Stuffed Portobello Pizzas. They make a fantastic low-carb dinner, packed with flavor. Sasha put this recipe together for you.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Low Calorie
Ingredients
Scale
- 4 large Portobello mushroom caps, stems removed
- 1 tablespoon olive oil
- 1/2 cup marinara sauce
- 1/2 cup shredded mozzarella cheese (or dairy-free alternative)
- 1/4 cup chopped zucchini
- 1/4 cup chopped bell pepper (any color)
- 2 tablespoons chopped onion
- 1/4 teaspoon dried oregano
- Pinch of salt
- Pinch of black pepper
Instructions
- Preheat your oven to 400°F (200°C). Lightly brush the outside of the mushroom caps with olive oil.
- Place the mushroom caps gill-side up on a baking sheet.
- Spoon about 2 tablespoons of marinara sauce into the cavity of each mushroom.
- Distribute the chopped zucchini, bell pepper, and onion evenly among the four mushroom caps.
- Sprinkle the oregano, salt, and pepper over the vegetables.
- Top each mushroom with shredded mozzarella cheese.
- Bake for 15 to 20 minutes, or until the mushrooms are tender and the cheese is bubbly and lightly browned.
- Serve immediately and enjoy your creation!
Notes
- If you prefer a bolder flavor, feel free to add a dash of garlic powder to the vegetable mixture.
- Sasha suggests using any leftover vegetables you have on hand for the filling.
- Wipe out the mushroom gills with a damp paper towel before filling if you prefer a less earthy taste.
Nutrition
- Serving Size: 1 stuffed mushroom cap
- Calories: Approx. 180
- Sugar: Approx. 5g
- Sodium: Approx. 350mg
- Fat: Approx. 11g
- Saturated Fat: Approx. 5g
- Unsaturated Fat: Approx. 6g
- Trans Fat: 0g
- Carbohydrates: Approx. 10g
- Fiber: Approx. 3g
- Protein: Approx. 10g
- Cholesterol: Approx. 20mg
