Portobello Mushrooms Pizzas

What do you do when you are on a low carb diet and of all things to fancy, you fancy PIZZA, the mother of all carbs? You get creative, do a bit of research and substitute high carbs for low carbs. In this case the pizza base is the bugger, so substituting that for meaty big Portobello mushrooms is the ticket! Now, my taste buds have the attention span of a goldfish, which means that I need to have different textures and fab flavours to stay interested. That being said, I am sure that out of these six amazing combinations you will at least find one that you love.

<img src="Portobello Mushroom Pizzas.png" alt="A picture of six individual mushroom pizzas with flavour like ricotta and spinach, chorizo, mozzarella, goats’ cheese and basil" title="Portobello Mushroom Pizzas"/>

Ingredients for 6:

6 Portobello mushrooms
50g of goats cheese
Handful of fresh basil
8 sun dried tomatoes
25 g of grate edam
5 slices of chorizo sausage
2tbs of ricotta cheese
100 g of fresh baby leaf spinach
20g grated parmesan
1 ball of mozzarella
3 ripe tomatoes
Basil and garlic tomato Passata
Salt to taste

How to:

Start this super easy and delicious recipe by half cooking the mushrooms. Since mushrooms are notorious for turning soggy when cooked and we need them to hold their shape here is a tip I got off Pinterest (I don’t remember who posted it- sorry). Take a strip of foil and twist it into the shape of a ring. Place that on a baking tray and put the mushroom cups on top. Drizzle with oil and cook at 220 degrees Celsius for 10-15 minutes.

Portobello Mushrooms on foil circles

While your mushrooms are cooking, put your spinach in a bowl, cover it with cling film and punch a few tiny holes in the top. Then heat it in the microwave oven on full whack for about 1 minute, or until it look wilted.

If you do not have a microwave oven you can just as well steam it or submerge it in boiling water for a few minutes. Now mix the ricotta cheese with the spinach and add a pinch of salt.

Take your mushrooms out of the oven, add a tablespoon of Passata to each cup, like so:

Portobello mushrooms with passata

Now that you have the base ready, you can add the toppings before putting it in the oven. Of course you can mix and match the toppings as you like, but this is how mine looked before going in.

<img src="Mozzarella, Tomato and Basil plus Ricotta, Spinach and Parmesan Pizza.png" alt="A picture of two Portobello mushroom pizzas with mozzarella, tomato, basil, ricotta, spinach and parmesan toppings" title="Mozzarella, Tomato and Basil plus Ricotta, Spinach and Parmesan Pizza"/>

Goats Cheese, Sundried Tomatoes and Basil Mushrooms plus Edam Chorizo and Passata Pizza

<img src="Goats Cheese, Sundried Tomatoes and Basil Mushrooms plus Edam Chorizo and Passata Pizza.png" alt="A picture of two Portobello mushroom pizzas with goats cheese, sundried tomatoes, basil, edam and chorizo toppings" title="Goats Cheese, Sundried Tomatoes and Basil Mushrooms plus Edam Chorizo and Passata Pizza"/>

Once you have assembled your beautiful mushroom pizzas, bake them in a pre-heated oven for 10-15 minutes, or until all that beautiful cheese melts and the chorizo gets a wonderful deep red colour. Serve and eat straight out of the oven, they always taste better hot! Enjoy!!!

<img src="Portobello Mushroom Pizzas.png" alt="A picture of six individual mushroom pizzas with flavour like ricotta and spinach, chorizo, mozzarella, goats’ cheese and basil" title="Portobello Mushroom Pizzas"/>

If you enjoyed this recipe share the love below!

Lots’a’love
O

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