Portobello Pizzas with Tomato Bruschetta

Elevate your dinner game with these mouthwatering Portobello Pizzas with Tomato Bruschetta, a low-carb, flavor-packed twist on a classic favorite! Juicy Portobello mushroom caps serve as the perfect gluten-free crust, baked to tender perfection and topped with a vibrant, garlicky tomato bruschetta. The basil-scented tomato topping is balanced with the tangy richness of balsamic vinegar and crowned with a delightful blend of melted mozzarella and Parmesan cheese. Ready in just 30 minutes, this easy and healthy recipe is perfect for weeknights, as an elegant appetizer, or even a vegetarian main dish. Add a dash of chili flakes for a spicy kick and garnish with fresh basil for a bright, fresh finish. These cheesy, savory mushroom "pizzas" are sure to become a household favorite!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 pieces Large Portobello mushrooms
• 3 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 1.5 cups Cherry tomatoes
• 0.25 cups Fresh basil leaves
• 2 cloves Minced garlic
• 1 tablespoon Balsamic vinegar
• 1 cup Mozzarella cheese
• 0.25 cups Grated Parmesan cheese
• 0.25 teaspoons Red chili flakes (optional)

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Clean the Portobello mushrooms by gently removing the stems and scraping out the gills with a spoon. Wipe the caps with a damp paper towel.

Step 3

Brush both sides of the mushroom caps with 2 tablespoons of olive oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Step 4

Place the mushrooms gill-side up on the prepared baking sheet and bake in the preheated oven for 8-10 minutes until tender. Remove from the oven and set aside.

Step 5

While the mushrooms are baking, prepare the tomato bruschetta. Dice the cherry tomatoes and add them to a mixing bowl.

Step 6

Chop the fresh basil leaves finely and add them to the bowl along with the minced garlic, balsamic vinegar, 1 tablespoon of olive oil, and the remaining salt and pepper. Toss everything together until well combined.

Step 7

Pat the cooked mushrooms dry with a paper towel to remove any excess moisture.

Step 8

Divide the tomato bruschetta mixture evenly among the mushroom caps. Top each with a generous sprinkle of mozzarella cheese and Parmesan cheese.

Step 9

Optional: Add a pinch of red chili flakes on top for a hint of spice.

Step 10

Return the mushrooms to the oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly.

Step 11

Remove from the oven and let cool for 2-3 minutes before serving. Garnish with additional basil leaves if desired.

Nutrition Facts

Serving size	(915.8g)

Amount per serving	% Daily Value*
Calories	949.6

Total Fat 73.2g	0%
Saturated Fat 24.2g	0%
Polyunsaturated Fat 4.8g
Cholesterol 93.5mg	0%
Sodium 3652.8mg	0%
Total Carbohydrate 36.4g	0%
Dietary Fiber 8.4g	0%
Total Sugars 18.3g
Protein 45.5g	0%

Vitamin D 46.1IU	0%
Calcium 1061.2mg	0%
Iron 3.9mg	0%
Potassium 2203.5mg	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: 66.8%

Protein: 18.5%

Carbs: 14.8%