baking · dinner · keto

Supreme Loaded Pizza Portobellos

The cravings for pizza are insane. Almost every night, like clockwork, I dream (nay, have nightmares) about all sorts of carbs…and almost always a big, juicy pizza. I had a dream about burritos and ice cream the other night, too. Oh carbs. I miss you so dearly.

I’m not half bad during the day. I rarely think about pizza or ice cream. At nights, though, all bets are off.

Pizza. Cheesy, crispy, pizza.

It haunts me. I think I could probably eat a whole Little Caesar’s pizza right now—and that’s probably the least tasty of all pizzas.

To try and ward off my haunting pizza nightmares, I made keto-and-gluten-friendly version over the weekend. I’ve made portobello pizzas before (the white version!) and decided to go a more typical route this time: pepperoni & peppers. It’s a lighter version of a supreme, because I don’t like super-meaty pizzas with sausage and hamburger.

Bell peppers worked to give me that crunch that I so desperately was searching for with the absence of a well-baked crust. I like crispy little peppers on pizza. It’s a nice topping, I think.

I went with some mini pepperonis I found in the store…and now I have a metric ton of mini pepperonis leftover. They aren’t easy to snack on either, since they’re so small. They are about the size of my pinky fingernail! You basically have to dig your hand in the bag and scoop out a whole bunch, then dump then into your mouth by the handful like a Neanderthal. Whatever. My home is a no judgement zone, except for in the presence of my cat.

I’m pretty sure he judges me every day.

These pizzas might not be true pizza, but it’s got all the makings of a good replacement while I cut out the carbs. Plus, it never hurts to be perilously addicted to mushrooms. I sure do love every form of edible fungi.

Make sure to clean out your mushroom caps well, and scoop out the gills. Don’t run them under a faucet, because mushrooms hang on to moisture like no other. My original recipe called to bake them first to get some moisture out, but I forgot—and mine ended up a little runny. So, don’t do what I did! Bake yours first for a little bit.

Supreme Loaded Pizza Portobellos

  • Servings: 4
  • Difficulty: Easy
  • Print

Baked mushroom caps filled with pizza sauce, pepperoni, and peppers.

Ingredients

  • 4 large portobello mushroom caps, cleaned, stems trimmed, and gills taken out
  • 1/2 cup pizza sauce
  • 1-1 1/2 cups mozzarella cheese
  • 1/4 cup asiago cheese
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1 tsp. basil
  • 1 tsp. oregano
  • 1 cup mini pepperonis
  • 1 TBS. olive oil
  • salt & pepper

Directions

  1. Preheat oven to 375 degrees. Lightly coat mushroom caps with oil and season with salt and pepper. Place on a baking sheet and bake for 6-10 minutes or until they begin to wilt and produce water.
  2. Drain water off mushrooms when they are cooled down a bit. Spoon pizza sauce into each cap, filling 2/3 of the way full. Top with mozzarella, pepperoni, and peppers. Sprinkle asiago on top.
  3. Sprinkle basil & oregano on top of pizzas and return to oven. Bake for about 4-5 minutes or until cheese is melted.

Step-By-Step Instructions

Preheat oven to 375 degrees. Lightly coat mushroom caps with oil and season with salt and pepper. Place on a baking sheet and bake for 6-10 minutes or until they begin to wilt and produce water. Drain water off mushrooms when they are cooled down a bit. Spoon pizza sauce into each cap, filling 2/3 of the way full.

Top with mozzarella, pepperoni, and peppers. Sprinkle asiago on top.

Sprinkle basil & oregano on top of pizzas and return to oven. Bake for about 4-5 minutes or until cheese is melted.

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7 thoughts on “Supreme Loaded Pizza Portobellos

  1. I need these in my life. What a great way to get your pizza craving met. I love me some fungi too. What do you suggest as far as washing mushrooms? My boyfriend always tells me they hang on to moisture too, but then how do you wash off all the yuck?!

    1. I use a damp paper towel and scrub the smooth outside. Since you’re taking out the gills in this recipe, I didn’t have to scrub much of the underside (and when I did it was smooth, too).

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