Directions
Preheat your oven to 400°F. Line a baking sheet with parchment paper and set it aside. Gently remove the stems from the mushroom caps and scrape out the dark gills with a spoon, creating a shallow well for the toppings. Place the mushrooms cap side down on the baking sheet and lightly brush or drizzle the inside of each cap with olive oil, then sprinkle with Italian seasoning. Spoon pizza sauce evenly into each mushroom, spreading it to the edges. Sprinkle shredded mozzarella over sauce, then layer with pepperoni slices, black olives, and jalapeños. Finish with a pinch of chili flakes and a light additional drizzle of olive oil if desired. Bake until mushrooms are tender and the cheese is melted, about 10 to 12 min. Remove from the oven and immediately top with fresh parsley. Serves 2.
Portobello Mushroom Pizzas
Prep: 10 min Cook: 12 min Servings: 2
These portobello mushroom pizzas are a lighter, healthier take on classic pizza, using hearty mushroom caps in place of dough for a naturally gluten free, lower carb base. They deliver all the comfort and satisfaction of traditional pizza with less heaviness, letting you enjoy bold flavors, melted cheese, and a crisp, savory bite without feeling weighed down.
Ingredients
- 6 large Portabella Mushrooms Caps
- 1 jar Cento Naples-Style Pizza Sauce (12 oz)
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 cup Mozzarella Cheese, shredded
- 1/2 cup Pepperoni
- 1/2 cup Cento Extra Large Pitted Black Olives, sliced
- 1/2 cup Cento Sliced Jalapeno Peppers
- Cento Italian Seasoning, to taste
- Cento Crushed Red Pepper, to taste
- Fresh Parsley, chopped
Directions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper and set it aside. Gently remove the stems from the mushroom caps and scrape out the dark gills with a spoon, creating a shallow well for the toppings. Place the mushrooms cap side down on the baking sheet and lightly brush or drizzle the inside of each cap with olive oil, then sprinkle with Italian seasoning. Spoon pizza sauce evenly into each mushroom, spreading it to the edges. Sprinkle shredded mozzarella over sauce, then layer with pepperoni slices, black olives, and jalapeños. Finish with a pinch of chili flakes and a light additional drizzle of olive oil if desired. Bake until mushrooms are tender and the cheese is melted, about 10 to 12 min. Remove from the oven and immediately top with fresh parsley. Serves 2.
