Keto Pizza Stuffed Portobello Mushrooms
These keto stuffed portabello mushroom pizzas are a delicious low carb dinner idea!
- 4 large portobello mushroom caps
- 2 tbsp olive oil
- 1/2 cup pizza sauce
- 1 cup mozzarella cheese
- 12 pepperonis
Preheat oven to 400 degrees.
Rinse the mushrooms to clean off dirt, then pat dry. Remove the stems and scrape out the gills.
Rub the outside of the mushroom caps with the olive oil. Place on a baking sheet.
Add 2 tbsp of pizza sauce to each mushroom cap. Add ¼ cup of mozzarella cheese to each one, and then top each with 3 pepperonis.
Place in the oven and bake for 10-15 minutes, or until the cheese is bubbly and the mushroom is tender.
If you overfill the portobello cap with tomato sauce, it may spill out the side a bit onto the baking sheet.
Nutrition analysis (approximate per serving):
225 calories, 16.5 g fat, 5.5 g saturated fat, 425 mg sodium, 8.5 g carbohydrate, 2 g fiber, 6.5 g net carbohydrate, 11 g protein, Vitamin A: 9%, Vitamin C: 6%, Calcium: 22%, Iron: 5%