YUMMY PORTOBELLO MUSHROOM PIZZA!! LOW CARB & KETO FRIENDLY!!
25 هزار بار بازدید -
6 سال پیش
-
Ending the week with a
Ending the week with a true Friday treat! Pizza is something we all know and love but when we decide to get healthy we think it is one of the those things we have to say good bye to for a while. Not true! Pizza can actually be a healthy, sometimes, addition to whatever eating plan you prescribe to. It can be fat free, low fat, high fiber, healthy grains or no grains all veggie, you get the picture! In this case we are making ours to be low carb and/or keto friendly. These portobello mushroom pizzas use giant mushroom caps in place of the crust and let me tell you, they are satisfying and delicious! So if you are going down the keto/low carb road these may be just the ticket! #lowcarb #ketofriendly #healthyeating #mushroom #pizza #homemade #recipe #love
You may not think that a portobello mushroom is anything to write home about, but truthfully they are delicious. We enjoy them all the time, usually with steak. We marinate and grill them along with the meat and add them as a tasty side dish. This time they are being used to act as the crust for our low carb pizza. Top with your favorite pizza toppers and bake till you get your desired doneness. Boom! Pizza! I guarantee you will enjoy this! Is it pizza from your favorite joint? No, but it is an apt substitute for when you are in a mindset of healthy eating.
For those who may be asking, why all the low carb/keto recipes? Rick and I are exploring things at this point. Not going full bore, but exercising our options. We are taking you along as we go and when we make new things we are sharing. It is never a bad idea to get a little more healthy for sure and neither one of us has been instructed to do this by a doctor. We are just figuring things out. So that is the explanation for now.
These could not be easier! I have cleaned four portobello mushroom caps by wiping with a damp paper towel and then using a spoon to scrape out the gills and the stem. I do this out of personal preference. If you don't want to, then you can skip that part. You can see how I clean these mushrooms in one of my older videos dedicated to that task here: http://bit.ly/2VIEaDd
I have placed my cleaned mushroom caps on a rack, set inside of a rimmed baking sheet that I have lined with foil. I like to turn the caps right side up so the tops are facing upward and brush with a bit of olive oil. This will help the caps to stay moist and not burn or dry out in the baking process. We are setting them on a rack so that any excess liquid that may cook out of them while baking has someplace to go.
Now you can top your "pizza" any way you like. I have used about 1/4 cup of my favorite store bought pizza sauce and added about 1 tablespoon into each mushroom cap. Then I added fresh, whole milk mozzarella cheese, pepperoni, browned Italian sausage, sliced olives and Parmesan cheese. You can add all the veggies you like, peppers, onions, artichoke hearts, spinach or cherry tomatoes are great as well. You make these to suit your taste.
These bake in a 350 degree oven for about 15 to 20 minutes or until heated through and the cheese is melted and nicely browned on top. Ovens vary so you will want to keep an eye on yours when you make them.
That is as easy as it is to make a low carb portobello mushroom pizza! This really opens the door up for your creativity and I hope that you will give these a try sometime soon and I hope that you love them!
Happy Eating!
Get my cookbooks here: http://bit.ly/1czqM5R
Business Inquiries can be sent to:
[email protected]
Check me out on social media!
Facebook: http://on.fb.me/12bdibt
Twitter: @noreenskitchen
Instagram: http://bit.ly/12bdqrp
Google + http://bit.ly/1o5GMYy
**MAILING ADDRESS***
Noreen's Kitchen
PO Box 14173
New Bern, NC 28561
Have a question for me? Send me an email:
[email protected]
Noreen's Kitchen Community Guidelines (The Rules)
http://bit.ly/2i7VocU
Any links to Amazon are, in many cases, affiliate links.
Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay $5,000 per second + $10 per view + all collections & lawyers fees.
You may not think that a portobello mushroom is anything to write home about, but truthfully they are delicious. We enjoy them all the time, usually with steak. We marinate and grill them along with the meat and add them as a tasty side dish. This time they are being used to act as the crust for our low carb pizza. Top with your favorite pizza toppers and bake till you get your desired doneness. Boom! Pizza! I guarantee you will enjoy this! Is it pizza from your favorite joint? No, but it is an apt substitute for when you are in a mindset of healthy eating.
For those who may be asking, why all the low carb/keto recipes? Rick and I are exploring things at this point. Not going full bore, but exercising our options. We are taking you along as we go and when we make new things we are sharing. It is never a bad idea to get a little more healthy for sure and neither one of us has been instructed to do this by a doctor. We are just figuring things out. So that is the explanation for now.
These could not be easier! I have cleaned four portobello mushroom caps by wiping with a damp paper towel and then using a spoon to scrape out the gills and the stem. I do this out of personal preference. If you don't want to, then you can skip that part. You can see how I clean these mushrooms in one of my older videos dedicated to that task here: http://bit.ly/2VIEaDd
I have placed my cleaned mushroom caps on a rack, set inside of a rimmed baking sheet that I have lined with foil. I like to turn the caps right side up so the tops are facing upward and brush with a bit of olive oil. This will help the caps to stay moist and not burn or dry out in the baking process. We are setting them on a rack so that any excess liquid that may cook out of them while baking has someplace to go.
Now you can top your "pizza" any way you like. I have used about 1/4 cup of my favorite store bought pizza sauce and added about 1 tablespoon into each mushroom cap. Then I added fresh, whole milk mozzarella cheese, pepperoni, browned Italian sausage, sliced olives and Parmesan cheese. You can add all the veggies you like, peppers, onions, artichoke hearts, spinach or cherry tomatoes are great as well. You make these to suit your taste.
These bake in a 350 degree oven for about 15 to 20 minutes or until heated through and the cheese is melted and nicely browned on top. Ovens vary so you will want to keep an eye on yours when you make them.
That is as easy as it is to make a low carb portobello mushroom pizza! This really opens the door up for your creativity and I hope that you will give these a try sometime soon and I hope that you love them!
Happy Eating!
Get my cookbooks here: http://bit.ly/1czqM5R
Business Inquiries can be sent to:
[email protected]
Check me out on social media!
Facebook: http://on.fb.me/12bdibt
Twitter: @noreenskitchen
Instagram: http://bit.ly/12bdqrp
Google + http://bit.ly/1o5GMYy
**MAILING ADDRESS***
Noreen's Kitchen
PO Box 14173
New Bern, NC 28561
Have a question for me? Send me an email:
[email protected]
Noreen's Kitchen Community Guidelines (The Rules)
http://bit.ly/2i7VocU
Any links to Amazon are, in many cases, affiliate links.
Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay $5,000 per second + $10 per view + all collections & lawyers fees.
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