Portobello Pizza - 2 Guiding Stars
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Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

Swap out your standby pizza dough to make mini pizzas with a flavorful vegetable: Portobello mushrooms! Lightly cooking the toppings before baking is the key to stellar flavor and texture.

Tip: The filling can be prepped in advance to make this come together more quickly.

Ingredients

  • 1 Tbsp. olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 leek, chopped, white part only
  • 4 medium tomatoes, chopped
  • ⅛ tsp. salt
  • 1 Tbsp. lemon juice
  • ¼ cup chopped fresh basil
  • 4 large portobello mushrooms, stemmed
  • 4 Tbsp. shredded Parmesan cheese
  • 2 Tbsp. chopped fresh parsley

Directions

  1. Preheat oven to 400ºF.
  2. Heat the oil in a skillet. Add the onions and garlic and sauté until they’re soft (8-10 minutes).
  3. Add the leek, tomatoes, and salt. Cook until the tomatoes are soft (5-6 minutes).
  4. Sprinkle the lemon juice over the vegetables and add the basil.
  5. Lay the mushroom gills-up on a baking sheet lined with parchment paper and divide the vegetable mix between them. Sprinkle with cheese and parsley.
  6. Bake until mushrooms are tender and cheese is bubbling (15-18 minutes). Serve immediately.
Nutritional analysis per serving: Calories 125; Total Fat 5.5g (6% Daily Value); Saturated Fat 1.5g (8% DV); Trans Fat 0g; Cholesterol 4mg (2% DV); Sodium 180mg (8% DV); Total Carbohydrate 16g (6% DV); Dietary Fiber 4g (14% DV); Total Sugars 8g; Includes 0g Added Sugars (0% DV); Protein 6g; Vitamin D 0% DV; Calcium 8% DV; Iron 10% DV; Potassium 15% DV; Vitamin K 60% DV; Copper 45% DV; Niacin 40% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/portobello-pizza/
© 2024 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796