My Mushroom Pizza.Spinach Stuffed Mushrooms Recipe Topped With Pepperoni And Gruyere Cheese
Here’s my mushroom pizza, spinach stuffed mushroom technique topped with pepperoni and gruyere cheese.
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Chapters
00:00 - Intro
00:14 - Mushroom Prep
01:41 - Bread Crumbs
01:59 - Spinach
02:50 - Stuffing
04:51 - Assembly
06:26 - Baking
6:54 - Enjoy
Music:
YUMMY PORTOBELLO MUSHROOM PIZZA!! LOW CARB & KETO FRIENDLY!!
Ending the week with a true Friday treat! Pizza is something we all know and love but when we decide to get healthy we think it is one of the those things we have to say good bye to for a while. Not true! Pizza can actually be a healthy, sometimes, addition to whatever eating plan you prescribe to. It can be fat free, low fat, high fiber, healthy grains or no grains all veggie, you get the picture! In this case we are making ours to be low carb and/or keto friendly. These portobello mushroom pizzas use giant mushroom caps in place of the crust and let me tell you, they are satisfying and delicious! So if you are going down the keto/low carb road these may be just the ticket! #lowcarb #ketofriendly #healthyeating #mushroom #pizza #homemade #recipe #love
You may not think that a portobello mushroom is anything to write home about, but truthfully they are delicious. We enjoy them all the time, usually with steak. We marinate and grill them along with the meat and add them as a tasty side dish. This time they are being used to act as the crust for our low carb pizza. Top with your favorite pizza toppers and bake till you get your desired doneness. Boom! Pizza! I guarantee you will enjoy this! Is it pizza from your favorite joint? No, but it is an apt substitute for when you are in a mindset of healthy eating.
For those who may be asking, why all the low carb/keto recipes? Rick and I are exploring things at this point. Not going full bore, but exercising our options. We are taking you along as we go and when we make new things we are sharing. It is never a bad idea to get a little more healthy for sure and neither one of us has been instructed to do this by a doctor. We are just figuring things out. So that is the explanation for now.
These could not be easier! I have cleaned four portobello mushroom caps by wiping with a damp paper towel and then using a spoon to scrape out the gills and the stem. I do this out of personal preference. If you don't want to, then you can skip that part. You can see how I clean these mushrooms in one of my older videos dedicated to that task here:
I have placed my cleaned mushroom caps on a rack, set inside of a rimmed baking sheet that I have lined with foil. I like to turn the caps right side up so the tops are facing upward and brush with a bit of olive oil. This will help the caps to stay moist and not burn or dry out in the baking process. We are setting them on a rack so that any excess liquid that may cook out of them while baking has someplace to go.
Now you can top your pizza any way you like. I have used about 1/4 cup of my favorite store bought pizza sauce and added about 1 tablespoon into each mushroom cap. Then I added fresh, whole milk mozzarella cheese, pepperoni, browned Italian sausage, sliced olives and Parmesan cheese. You can add all the veggies you like, peppers, onions, artichoke hearts, spinach or cherry tomatoes are great as well. You make these to suit your taste.
These bake in a 350 degree oven for about 15 to 20 minutes or until heated through and the cheese is melted and nicely browned on top. Ovens vary so you will want to keep an eye on yours when you make them.
That is as easy as it is to make a low carb portobello mushroom pizza! This really opens the door up for your creativity and I hope that you will give these a try sometime soon and I hope that you love them!
Happy Eating!
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Portobello Mushroom Caprese
This is a favorite in the kitchen. It's easy to make, aromatic, and surprisingly light. An ideal dish for vegetarians or when you're ready for a meat break.
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Recipe below:
Preheat oven to 400°F.
1. In a saucepan combine 1/2 stick of butter, 3 minced garlic cloves, salt and pepper to taste (usually just a pinch). Using medium low heat, cook down the butter and garlic until fragrant, about 3-4 minutes.
2. Remove the stems from the mushrooms and brush each side with the garlic butter sauce.
3. Halve about 10-12 grape tomatoes, halve 8 oz of buffalo mozzarella and julienne about 10 basil leaves. Set aside a pinch or two of basil for garnish.
4. Divide the tomatoes, cheese, and basil equally between the mushrooms. Cook in oven for about 10-12 minutes or until tender.
5. Wipe down your saucepan, add 1/4 cup balsamic vinegar and 2 teaspoons of brown sugar on medium low heat. Let it reduce until it's a syrup consistency, about 4-5 minutes. Once reduced, remove from heat.
Remove mushrooms from oven and drizzle the balsamic over the top (add your extra basil atop for a garnish if you'd like). Serve immediately.
Pizza Stuffed Portobello Mushrooms
These Easy Pizza Stuffed Portobello Mushrooms are a delicious low-carb way to enjoy pizza, and they're ready in under 40 minutes - you can also make them ahead of time or freeze them!
Get the recipe: