Portobello Mushroom Pizza With Prosciutto

Portobello Mushroom Pizza With Prosciutto

Portobello Mushroom Pizza that easy and delicious, keto proof, 30-minute proof, low carb, and made quickly with a few ingredients.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings Servings

Calories 575kcal

Author Savory Thoughts

Equipment

1 Oven
1 Small Saucepan
1 8x8 Baking Tray

Ingredients

3 Portobello Mushroom Caps Gills and stems removed. Washed
1 cup Sharp cheddar and mozzarella cheese blend
1 tbsp. fresh basil chopped
1 cup tomato sauce
1 tbsp. olive oil
¼ cup diced red onions
3 garlic cloves chopped
6 cherry tomatoes sliced
salt and pepper to taste

Instructions

Preheat oven to 350°F.
Clean and pat dry the mushrooms (remove stems and gills). Chop the tomatoes and garlic. Set aside.
Slice the cherry tomatoes and set aside.
Dice the onions and set aside.
In a small saucepan, heat the olive oil over medium heat. Add the garlic and onions. Cook for about 45 seconds. Then add the tomato sauce.
Next, add in the fresh basil and season with salt and pepper to taste.
Stir and mix well.
Transfer the mushrooms to the baking tray, and fill in the cavity with the homemade tomato sauce.
Then, top with cheese and cherry tomatoes. Sprinkle black pepper on top (optional) and bake for 22 minutes at 350°F.
Serve warm and enjoy with salad.

Video

Notes

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Calories are estimated per serving.

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Nutrition