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Portabella Pizza

Portabella Pizza

Pizza remains a popular meal in this house. With two teenage sons it’s not hard to understand why and it makes for a relatively simple prep job for me too so I’ve got no issues with pizza…except that I’m trying to make lower cal, more nutritionally dense food for myself. The portabella pizza fits into that category plus it’s super easy and fast.

This pizza sports a big fat portabella mushroom cap as the crust. I piled it high with diced zucchini, onions, and a heirloom tomato. I tossed some Italian turkey sausage in, just about 1/3 cup, then I added some Penzeys Pizza seasoning and salt, tossed it again. The secret to loading the caps is to use your hands…that way you can press it firmly into the caps and really pile it on high.

Portabella Pizzas
(printer-friendly version)

3 portabella mushrooms, stems removed, caps wiped off
1 largish zucchini, weird, seedy middle scooped out, diced
1/2 medium red onion, diced
1/3 cup cooked Italian turkey sausage
1/2 cup mozzarella cheese, grated
Penzeys Pizza Seasoning
Olive oil
Salt

Preheat oven to 350°.

Place the 3 caps on a small baking sheeet, sitting up like cups. Combine the zucchini, onion, sausage, seasonings, and a slosh of olive oil. Toss them together well. Load the mushrooms with the filling, top with the cheese and put in the oven to bake for about 20 minutes or until the cap is tender and the cheese is golden brown.

August 25, 2009 | Filed Under South Beach, food, geek fast food, low carb, low cal, mushroom, pizza, quick and easy, recipe 

comments

5 Responses to “Portabella Pizza”

  1. Tamara on August 26th, 2009

    This looks delicious, but probably very messy to eat :D

  2. Kimberly on August 26th, 2009

    I published a similar recipe years ago when I was contributing to a South Beach Diet blog. <3 portabello pizzas. Carb free and SO tasty.

  3. Kalyn on August 26th, 2009

    A winner! Now I wish you had made me one for tonight’s dinner.

  4. Scott at Realepicurean on August 31st, 2009

    A great take on the traditional pizza. I need to come up with something original myself; else just steal yours (I’m sure you wont mind!)

  5. lo on September 3rd, 2009

    What a great idea!
    We’ve used any number of things as pizza crusts — flatbread, English muffins, baguettes, baked macaroni & cheese… but I’ve never tried a portabella mushroom. Bet this works like a charm — and it would be PERFECT on the grill.

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