Low Carb Portobello Pizzas
Fill a grilled portobello mushroom with cheese and pizza toppings and you have a new twist on an old favorite, ready to eat in about 15 minutes.
Servings 2 pizzas
- 2 portobello mushroom caps
- salt and pepper
- 4 tablespoons pizza sauce
- 1/2 cup grated mozzarella cheese
- 10 turkey pepperoni slices
Preheat indoor grill to medium heat.
Remove mushroom stems and wipe mushroom caps with a damp cloth to remove any dirt. Lightly spray each mushroom cap with nonstick olive oil cooking spray and sprinkle with salt and pepper.
Grill each mushroom 2 minutes per side or until it starts to shrink. Liquid will come out of the mushroom so be sure to pour it off before continuing with the next step.
Spoon 2 tablespoons of pizza sauce into each grilled mushroom cap. Top with cheese and pepperoni. Transfer pizza mushrooms to a baking sheet and broil 1 minute or until cheese is melted. Serve immediately.