Portobello Mushroom Pizza
These mini pizzas use portobello mushrooms as the base instead of dough for a low carb option. You still have all of the delicious topping, but with less calories.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 2 people
- 4 Portobello mushrooms
- 80 g Light mature cheddar cheese
- 4 Handfuls of spinach
- 12 tbsp Marinara
- 4 tbsp Fresh basil, chopped
Peel the mushroom caps and remove the stalks. Divide the spinach, marinara, basil and cheese between each one.
Put them in a preheated oven at 200C/390F for 20 minutes. Gently drain any liquid and serve with homemade potato wedges and a green salad.
Serving: 2pizzas | Calories: 235kcal | Carbohydrates: 17g | Protein: 18g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 394mg | Potassium: 996mg | Fiber: 6g | Sugar: 8g | Vitamin A: 69% | Vitamin C: 19% | Calcium: 7% | Iron: 10%