Pizza Stuffed Portobello Mushrooms
You know, it’s kind of hypocritical how I ended up with this recipe. You must have seen all the different pizza base variations out there – zucchini base pizzas, cauliflower base pizzas; I actually saw a sprout base pizza not too long ago (yeah who knows). It kinda left me with the question which I’m sure asking right now, can’t a pizza just be a pizza?
Well my friends, the answer is yes, with the only exception EVER of portobello mushrooms pizzas.
Pizza Stuffed Portobello Mushrooms
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
'These Pizza Stuffed Portobello Mushrooms are super easy, quick and great fun to make. Also they're PERFECT for the low-carb community among us!'
Course: Appetizer, Brunch, Leftovers, Lunch
Cuisine: Italian, Original
Keyword: Pizza Stuffed Portobello Mushrooms
Servings: 4
Calories: 195 kcal
Ingredients
4 Portobello Mushrooms
4 tbsp Pizza Sauce
1 handful Mozzarella, grated (approx 1/2 cup)
1 handful Cheddar Cheese, grated (approx 1/2 cup)
2.6 oz (75g) Chorizo, sliced
1/2 Pepper/Capsicum (colour of choice)
1/2 small Onion, finely diced
1 tsp Italian Herbs
Salt & Black Pepper, to taste
Olive Oil
Method
Preheat oven to 200c (390f).
Remove the stalks and scrape out the gills with a teaspoon. Gently clean with a damp towel to remove any excess dirt.
Lightly coat with Oil and give a good seasoning of Salt and Pepper. Place face down on a rack over a pan to catch the moisture that leaves. Bake for around 6-10 minutes or until they just begin to wilt and produce water.
Drain away/soak up the excess moisture then finish building your masterpiece. Use a first layer of pizza sauce, then mozzarella and top with cheddar. This will allow the Mozzarella to go gooey in the center and let the cheddar turn nice and crispy on the top. Evenly sprinkle the rest of your toppings and finish with a dusting of Italian Herbs. Pop back in the oven and grill for a few minutes until the cheese starts to crisp.
Enjoy! Oh and maybe grab some napkins. That cheese is gonna be oozey.
