Ingredients
• 4 large portobello mushroom caps (stems removed, gills scraped if desired)
• 1 tbsp olive oil
• ¾ cup low-sugar marinara sauce (or homemade)
• 1½ cups shredded mozzarella (or dairy-free shreds)
• ¼ cup grated Parmesan (optional, for umami depth)
• 8–10 fresh basil leaves
• 1 clove garlic, minced (optional—rub on mushroom before saucing)
• Salt & black pepper to taste
Optional toppings:
• Sliced cherry tomatoes
• Thinly sliced red onion
• Crumbled cooked sausage or pepperoni
• Arugula (added after baking)
• Red pepper flakes or balsamic glaze drizzle
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Brush mushroom caps (both sides) with olive oil; season with salt and pepper. Place gill-side up on sheet.
→ Pro tip: Lightly rub cut side with garlic for extra flavor. - Bake 10 mins (pre-cooks mushrooms and prevents sogginess).
- Remove from oven. Spoon 2–3 tbsp marinara onto each cap. Top with mozzarella and Parmesan. Add extras (tomatoes, onion, etc.) if using.
- Return to oven; bake 8–10 mins—until cheese is bubbly and golden.
- Let rest 2 mins. Top with fresh basil, arugula (if using), and a drizzle of balsamic glaze or olive oil.
PREP TIME & NUTRITION :
Prep Time: 10 mins, Cook Time: 20 mins, Total Time: 30 mins, Servings: 4
Calories: 220, Net Carbs: 8g, Fats: 14g, Protein: 16g
✅ Naturally keto, gluten-free, and grain-free—ideal for low-carb, paleo, or vegan (skip cheese or use plant-based).
✅ High in B vitamins, selenium, and umami richness.