Caramelized Onion Portabello Mini Pizzas

Transform your pizza night with these irresistible Caramelized Onion Portobello Mini Pizzas, a low-carb and gluten-free twist on a classic favorite! Juicy portobello mushroom caps take center stage as a hearty, flavor-packed base, roasted to perfection and then topped with a luscious layer of caramelized onions infused with garlic, balsamic vinegar, and fresh thyme. A generous blanket of melted mozzarella and Parmesan cheeses adds a rich, gooey finish, while a sprinkle of fresh parsley brightens every bite. Perfect as an appetizer or a light meal, these mini pizzas are easy to prepare and ready in under 45 minutes, making them an ideal choice for busy weeknights or casual entertaining. Whether you're catering to keto-friendly diets or simply seeking a vegetable-forward alternative, this recipe will quickly become a family favorite!

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:35 mins

Total Time:45 mins

Servings: 6

Ingredients

• 6 large caps Portobello mushrooms
• 2 tablespoons Olive oil
• 1 tablespoon Unsalted butter
• 2 medium (thinly sliced) Yellow onion
• 2 cloves (minced) Garlic
• 1 teaspoon Balsamic vinegar
• 1 teaspoon (chopped) Fresh thyme
• 1 cup (shredded) Mozzarella cheese
• 0.25 cup (grated) Parmesan cheese
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 tablespoon (chopped, for garnish) Fresh parsley

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and lightly grease it.

Step 2

Clean the portobello mushroom caps by gently wiping them with a damp paper towel to remove any dirt. Remove the stems and use a spoon to scrape out the gills for a smoother texture (optional).

Step 3

Brush both sides of the mushroom caps with 1 tablespoon of olive oil and arrange them stem-side up on the prepared baking sheet. Sprinkle with a pinch of salt and pepper. Bake for 10 minutes to soften the mushrooms, then remove from the oven and set them aside.

Step 4

In a large skillet, heat the remaining 1 tablespoon of olive oil and the butter over medium heat. Add the thinly sliced onions and a pinch of salt. Cook for 10-15 minutes, stirring often, until the onions are golden and caramelized.

Step 5

Add the minced garlic to the skillet and cook for 1 minute until fragrant. Stir in the balsamic vinegar and fresh thyme, then remove the skillet from the heat.

Step 6

Pat the baked mushroom caps dry with paper towels to remove excess moisture. Spoon the caramelized onion mixture evenly onto each mushroom cap.

Step 7

Top each mushroom with shredded mozzarella cheese and a sprinkle of grated Parmesan.

Step 8

Return the mushrooms to the oven and bake for 10-12 minutes, or until the cheese is melted and bubbly.

Step 9

Remove from the oven and let cool for a few minutes. Sprinkle chopped fresh parsley over the mini pizzas for garnish before serving.

Step 10

Serve warm and enjoy these flavorful, low-carb mini pizzas!

Nutrition Facts

Serving size	(1145.2g)

Amount per serving	% Daily Value*
Calories	1102.0

Total Fat 74.7g	0%
Saturated Fat 29.6g	0%
Polyunsaturated Fat 3.5g
Cholesterol 126.7mg	0%
Sodium 2226.1mg	0%
Total Carbohydrate 62.3g	0%
Dietary Fiber 20.3g	0%
Total Sugars 28.8g
Protein 61.7g	0%

Vitamin D 20.3IU	0%
Calcium 1100.5mg	0%
Iron 4.3mg	0%
Potassium 3705.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.5%

Protein: 21.1%

Carbs: 21.3%