Years ago when I was on a low carb diet, I was always looking for things to make that were not only low carb, but also tasty. I was craving pizza one day and knew I couldn’t have the crust. I used a big ol Portabello mushroom for my “crust”. This became one of my favorite dishes. After I was done with the whole low carb thing, I still continued to make this dish and served it on a bed of angel hair pasta. YUM.

It’s a great dish to serve guests. It’s very filling and really does taste like a pizza pie! So, whatever your favorite pizza toppings are, just throw them on top of a mushroom!

Pizza Portabello

Some good size Portabello mushrooms (depending on how many you are making)
Use your own favorite pizza toppings, but I used the following:

mozzarella cheese, grated
fresh cherry tomatoes, pan seared with minced garlic
Italian sausage, cooked thoroughly
sun dried tomatoes, sliced thin
dried oregano

Heat oven to 375. Cut off the stem of the mushrooms and toss. Take a spoon and carefully scoop out just some of the inside of the mushroom. In a skillet, melt some butter.  Place the mushrooms in the butter and allow to cook for just a couple of minutes. Flip the mushrooms over and do the same on the other side.  Place the mushrooms on a baking sheet and pour any remaining butter that is in the skillet, over the mushrooms.

Now you start piling on your toppings. If you are using sausage, scoop that on first. Then put the rest of your toppings, ending with the cheese. Gently pat the cheese together, to somewhat keep everything together.

Bake for approximately 15 – 20 minutes, until the cheese is all oozy goozy.

As I said earlier, this is great served on a bed of angel hair pasta.

I highly recommend serving this with a nice white wine!