Portobello Mushroom "Pizza" is made with salsa, baby-spinach, and dried cilantro. They use a giant mushroom as the "crust" for a fun twist.
Here I am reposting another requested recipe. I wish I had the energy to post some of my new ideas, but, well, I don't. Not at the moment, anyway. I do, however, like knowing the blog is here for when inspiration does strike.
That said, here's a repost of some Portobello Pizzas I made back in 2012. At least I think this is the recipe they mentioned. I never realized how many portobello ideas I posted back then!
Here's the original Mexican-Style Portobello Mushroom Pizza post with step-by-step photos. Scroll down for a printable version.
I’m LOVING Pinterest! I can just scroll all day long looking at food photo after food photo. I wish I had more time to peruse! (I’m RoniNoone there by the way?)
The other day I pinned a Portabello Mushroom pizza and was immediately inspired. It’s such a simple idea and so light. I had to try it for myself.
I used salsa and Mexican Cheese blend to spice things up a bit. Baby spinach upped the veggies a little and added some color.
The result was amazing. You have to eat it with a fork, but the mushroom stayed meaty and the cheese/salsa combination was delicious. Oh and how can you beat 90 calories a piece? You can’t! Not for this much flavor!
Here’s what I did…
- 2 large Portobello caps
- Handful of Baby Spinach Leaves
- 4 tbsp salsa
- 1 and ½ oz of Fancy Shredded Mexican Cheese Blend (42g)
- Sprinkle of Dried Cilantro
Pre-heat the oven to 350 degrees.Clean the mushroom caps and remove the stems.
Lay the caps on lined cookie sheet or a casserole dish. A lot of water will come out of the mushrooms so be prepared.
Lay a few leaves of spinach on the caps.
Smear 2 tablespoons of salsa on each cap.
Top each cap with ½ the cheese (¾ of an oz.)
Bake for 20 minutes.
Dig IN to your Portobello Mushroom Pizza!
Mexican Style Portobello Mushroom Pizza
Prep
Cook
Total
Yield 2 pizzas
Mexican Style Portobello Mushroom Pizza are 90-calorie flavor bombs! Easy to make and fun to eat. These are a must-try!
Ingredients
- 2 large Portobello caps
- Handful of Baby Spinach Leaves
- 4 tbsp salsa
- 1 and ½ oz of Fancy Shredded Mexican Cheese Blend (42g)
- Sprinkle of Dried Cilantro
Instructions
Pre-heat the oven to 350 degrees.
Clean the mushroom caps and remove the stems.
Lay the caps on lined cookie sheet or a casserole dish. A lot of water will come out of the mushrooms so be prepared.
Lay a few leaves of spinach on the caps.
Smear 2 tablespoons of salsa on each cap.
Top each cap with ½ the cheese (¾ of an oz.)
Bake for 20 minutes.
Dig IN!
Courses Any
Cuisine Mexican
Nutrition Facts
Serving Size 1 pizza
Amount Per Serving | ||
---|---|---|
Calories 90 | ||
% Daily Value | ||
Total Fat 4 g | 6% | |
Total Carbohydrates 7 g | 2% | |
Dietary Fiber 2 g | 8% | |
Protein 8 g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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