Stuffed Mushroom “Pizza”

If you are on a low carb diet, if you are a vegetarian, or if you like mushrooms and cheese, then you’ll like this creation!  I had 2 leftover portobello mushrooms from our sandwiches (previous recipe) and I didn’t know what to do with them.  I also had spinach in my fridge.  After googling “spinach and mushroom sides” the results yielded a lot of boring sautes with garlic which are good but I think I’m just sick of the same old!

After making this recipe and seeing how delicious it is, I thought of the endless possibilities.  Take a large portobello, spoon in a layer of home-made tomato sauce, add some pancetta or sausage, caramelized onions and top with mozzarella- use all of your favorite pizza toppings!  Wa-la, a low carb pizza that’s healthy and delicious.

  

Ingredients:

  • 2 Portobello mushrooms
  • Fresh spinach, chopped
  • 2 cloves garlic
  • Whole wheat panko bread crumbs
  • Italian seasoned bread crumbs
  • 1 tbsp parmesan cheese
  • Mozzarella Cheese (about 1 cup)
  • Optional: I used a blend of what I had in my fridge and grated it into the mozz for some added flavor gruyere, asiago, and gouda
  • Salt, pepper, red pepper flakes
  • Olive oil

Directions:

  • Pre-heat your toaster oven or oven to 350 degrees.
  • Spray your mushrooms using your olive oil misto.
  • Give your spinach a rough chop and combine in a bowl with chopped fresh garlic.  Add a few tablespoons of parmesan cheese and whole wheat panko bread crumbs.  For some extra flavor throw in a dash of Italian seasoned bread crumbs.  Finish with kosher salt, fresh cracked black pepper and red pepper flakes.  Mix the ingredients together well. Spray the mixture with oil to dampen the bread crumbs.
  • Stuff the mushroom with your mixture then place on tinfoil and put in the oven for about 10-15 minutes.  (I honestly don’t remember how long it was in there, just keep an eye on it.) 
  • Take out of the oven and top with your mix of cheeses, using primarily mozzarella. Finish baking in the oven until the cheese is bubbly and brown.

I had a hard time figuring out what to name this recipe so suggestions are welcome.

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