PORTOBELLO MUSHROOM PIZZAS
This recipe is light and quick and requires only a few basic ingredients. If you love pizza like we do, but are looking for a healthier alternative, give this recipe a try. You can experiment with different ingredients and add your own toppings.
Provided by Maceyann88
Categories World Cuisine Recipes European Italian
Time 48m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray.
- Heat olive oil in a saucepan over medium heat. Cook and stir onion in hot oil until slightly browned, about 5 minutes. Add tomatoes, leek, garlic, and salt; saute until tomatoes are soft, about 5 minutes more. Sprinkle lemon juice over the vegetable mixture. Stir in basil; heat until wilted, about 1 minute.
- Arrange portobello mushroom caps onto the prepared baking sheet. Fill mushroom caps with onion mixture. Sprinkle Parmigiano-Reggiano cheese on top.
- Bake in the preheated oven until mushrooms are heated through and the Parmigiano-Reggiano cheese has melted, about 12 minutes. Sprinkle with parsley.
Nutrition Facts : Calories 127.6 calories, Carbohydrate 10.8 g, Cholesterol 4.4 mg, Fat 8.4 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 1.8 g, Sodium 124.2 mg, Sugar 4 g
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gemianne logan
[email protected]I'm so disappointed with this recipe. I was really looking forward to trying it.
Opponig ramzey
[email protected]This recipe is the worst! I've never had such a bad meal.
Kemigisa Olivia
[email protected]I would not recommend this recipe to anyone. It's a waste of time and ingredients.
Imran Majeed
[email protected]I followed the recipe exactly and the pizzas turned out terrible. I'm not sure what went wrong.
Robert Msakambewa
[email protected]These pizzas were a total flop. The mushrooms were slimy and the cheese was burnt.
Krishna Lama
[email protected]Overall, I thought the pizzas were good, but not great. I might try a different recipe next time.
Sajid Patel
[email protected]The pizzas were a little bland. I think I'll try adding some more spices and herbs next time.
Muqadas Muskan
[email protected]The mushrooms were a little too chewy for my liking. I think I'll try cooking them for a shorter amount of time next time.
Lamont Jackson
[email protected]The pizzas were a little too oily for my taste. I think I'll try using less olive oil next time.
Caleb Alemu
[email protected]I added some crumbled sausage to my pizzas and they were amazing! I highly recommend trying this variation.
Salman Arain
[email protected]These pizzas are perfect for a quick and easy meal. They're also a great way to use up leftover mushrooms.
Lili Nino-Aguilera
[email protected]I'm not usually a fan of mushrooms, but these pizzas changed my mind. The mushrooms were cooked perfectly and had a great flavor.
Lalan Kamat
[email protected]These pizzas are so delicious and satisfying. I feel like I'm eating a healthy meal, even though they're so indulgent.
Supriya Ghosh
[email protected]I love the combination of flavors in these pizzas. The mushrooms, cheese, and pesto are a perfect match.
Mary Love
[email protected]The recipe was easy to follow and the pizzas turned out great. I will definitely be making these again.
Rupom Bieashes
[email protected]I made these pizzas for a party and they were a huge success! Everyone loved them!
Rob Hamill
[email protected]These Portobello Mushroom Pizzas were a hit! The mushrooms were juicy and flavorful, and the toppings were perfectly balanced.