Portobello Mushroom Pizzas
Fire up your grill again before the summer ends and make up some of these crowd-pleasing portobello mushroom pizzas.
Servings: 4
Calories: 290kcal
Ingredients
- 8 portobello mushroom caps
- 3 tablespoons olive oil
- 1/4 cup chopped onion
- 1 5oz. can tomato paste
- 1 15 oz. can tomato sauce
- 1 teaspoon oregano
- 1 teaspoon sage
- 1 1/2 cups shredded mozzarella cheese
- Pizza Toppings: banana peppers vegan pepperoni, fresh basil leaves, etc.
Instructions
- Prep and light your grill so that it is ready for cooking.
- Cut off the stems of your portobello mushroom caps and wipe off any dirt with a damp paper towel. Use 1 1/2 tablespoons of the olive oil to brush the inside of the mushroom caps. Transfer mushroom caps to a grill and cover. Cook for ~7-10 minutes or until darkened and tender. Remove from the grill and transfer to a plate.
- To make the sauce, add the other 1 1/2 tablespoons of olive oil to a pan and sauté the onion until translucent and soft, about 5 minutes. Add the tomato paste, sauce, oregano, and sage. Stir and bring to a simmer for 1-2 minutes, then turn off heat and set aside.
- Add 1-2 tablespoons of sauce to the inside of each mushroom cap. Evenly divide mozzarella cheese between all the mushroom caps and add your desired toppings.
- Place the prepped mushroom caps back on the grill, lining toward the outer edge of the grill. Grill for 2-3 minutes or until the cheese is melted.
Nutrition
Serving: 2Mushrooms | Calories: 290kcal | Carbohydrates: 15.6g | Protein: 13.2g | Fat: 21.2g | Saturated Fat: 8g | Polyunsaturated Fat: 13.2g | Cholesterol: 36mg | Sodium: 542mg | Fiber: 4g | Sugar: 9.6g