Easy Portobello Mushroom Pizzas! As a snack or light meal, these are such a great and delicious alternative to real pizzas! Keep it meatless or add lean ground beef or turkey to your sauce mixture. We hope you try the recipe!
Where are my mushroom fans at? Here’s yet another great way to eat low carb but still eat delicious food. I’ve also done Zucchini Pizza Bites and frankly, you could probably put sauce and cheese on anything and make it good. Ha!
Easy Portobello Mushroom Pizzas
I love how meaty and delicious Portobello mushrooms are! I absolutely love the earthy flavor and how big they are. The only thing I can do without is how watery they are but I haven’t found a way around that. Make these Easy Portobello Mushroom Pizzas meatless or add some ground turkey to your sauce mixture like I do below for extra protein. In fact, this is the same ground turkey mixture I used for my spaghetti squash.
When I make a large batch of something (like for meal prep) for example, I love to find different ways to use it up. I am this way with meat too. So, chicken breast for example. I will pan fry 4 for meal prep and use them in salads, wraps, with rice or shred them up for tacos. I hope you give this recipe a try! Enjoy!
Easy Portobello Mushroom Pizzas
Ingredients
- 6 portobello mushrooms gills and stems removed
- 1 tablespoon olive oil extra virgin
- 1 small onion diced
- 1 to 2 cloves garlic minced
- 1/2 to 1 lb. ground turkey depending on how much meat you want
- salt and pepper
- 2 to 3 cups kale chopped, optional
- 2 to 3 cups marinara sauce + more if needed
- crushed red pepper flakes
- shredded mozzarella cheese
Instructions
- Preheat your oven to 450°F and prep a parchment paper lined baking sheet.
- Heat 1 tablespoon of olive oil in a large sauté pan or skillet. Add the onions and cook until tender. Add the garlic and toss for 30 seconds. Add the ground turkey and cook until all cooked through. Season with a little salt and pepper.
- Add in the chopped kale. Feel free to drizzle a little olive oil over the kale. Cook until the kale has wilted. Add the marinara sauce (if you need to add more, feel free!) and the crushed red pepper flakes, mix together and let everything cook for a few minutes. Remove from the heat.
- Fill the portobello mushrooms with the turkey sauce mixture and top with the mozzarella cheese. Bake for about 10 minutes, or until the mushrooms have softened slightly and the cheese is nice and melty. Remove from the oven and enjoy while hot!
