Portabello Mushrooms Pizza

04 Sep

This meal has a bit more sodium in it depending on what you use but it is very low carb and low calorie.  To keep sodium lower make your pizza a veggie one.  These are so good and so filling.


  • 2 Portabello Mushroom Caps – about 3.5″
  • 1/4 cup Sauce – You can use pizza sauce but I prefer Bertolli Vineyard Sauce
  • 1/2 cup Jimmy Dean Turkey Sausage Crumbles
  • 1 oz. Mozzarella Cheese – I use Kraft block cheese and shred myself

This meal is super easy to do.  Heat oven to 375.  Place the mushroom caps on a cookie sheet lined with tin foil.  Rub the mushrooms with a little olive oil.  Place them in the oven for about 10 minutes, flip and bake another 10 minutes.  Eyeball these – cook them until they are soft.

Once cooked place them upside down on the cookie sheet.  (tops of the mushrooms on the cookie sheet and the stem side up).  Add the sauce. Split the 1/4 cup between the 2 caps.  Then add the sausage crumbles.  Again split this between the 2 caps.  Top each one with cheese.  .5 oz per cap.

Place back in the oven until the cheese melts and browns.  Keep an eye on them as they will burn easily.

Plate and enjoy!


You can easily modify this meal to add any topping you want.  If you are a pepperoni person then use the Hormel turkey pepperoni to save on calories.  If you are a veggie person then load that baby up with veggies.  All low calorie.  Make it the way you like.

The serving size for this meal is 2 mushroom caps.

Calories 252   Protein 25   Carbs 14   Fat 12   Fiber 4   Sodium 890

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Posted by on September 4, 2013 in recipe


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