Portobello pizza! Another good comfort food this year sounds good, but do we really need to eat like pigs all this year? No. But can we eat pizza then? Of course! So what am I talking about?
I am talking about being in good, healthy relationship with food. As now I see ads in my phone whatever I browse in the internet they forcing me to buy slimming aids, lean whey proteins and detox tea and lose weight. Well, I think drinking only tea for long time does not help, but who I am to judge, especially while eating pizza.
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So, this is not a pizza topped with big slices of portobello mushrooms, if You wondering. That is the one that takes less than 30 minutes to make from scratch, is healthy, good to use leftover veggies and so delicious, that I cannot even find a word! Simplicity here is the key: plain portobello mushrooms placed upside down on baking sheet and sprinkled with smoked paprika, when I add some sweet pepper, tomatoes and brocolli from yesterday’s supper, cheese on top and vuala!
Portobello Pizza recipe is low carbs and calories,perfect if you’re trying to incorporate more veggies into your diet, and it satisfies comfort food craving
- 3 Portobello mushrooms
- red pepper
- brocolli florets (I used cooked)
- smoked paprika
- dash of dried basil
- vegan cheese
Preheat oven to 220 C.
Place mushrooms upside down on baking tray and sprinkle with smoked paprika. Chop red pepper, tomatoes, mush broccoli and sprinkle dried basil on top. Mix everything roughly on chopping board or separate bowl.
Stuff portobello mushrooms with vegetable mix and place in the oven for 10 minutes. Meanwhile grate vegan cheese. After 10 minutes remove stuffed mushrooms from oven, top with cheese and put back for 5-8 minutes.***
Once baked, remove from oven and eat hot.
** No quantities given because every mushroom is special and has its own capacity 🙂
*** You can add cheese straight away with vegetables, I did my separately because cheese I have goes hard if baked too long, I rather have it melting 😉