Keto Portobello Mushroom Mini Pizzas
Lauren Lester- Ready in 25m
- 6.8 g net carbs
- 646 kcal
- Serves 2
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A fun and easy quick keto meal, these portobello mushroom pizzas will be a hit with the whole family!
This low-carb recipe is also a great way to add in a ton of vegetables to your diet while keeping your carb intake low. Serve with a big bowl of green salad dressed in olive oil or homemade mayo and it's a great option if you practice intermittent fasting and need a high-energy, quick and easy meal to break your fast.
Step-by-step
Preheat oven to 190 °C/ 375 °F (conventional), or 170 °C/ 340 °F (fan assisted) and place the mushrooms on a baking sheet. Divide the pesto between the mushrooms. (You can reserve the portobello stems and add them on top of your breakfast omelet.)
Tip for the perfect portobellos: Baked mushrooms can be watery. To reduce the moisture, brush the portobellos with a small amount of ghee or olive oil and bake without the topping for 10-12 minutes. Add the topping and broil on high for another 2-3 minutes.
Fill the centers with the cheese then top with your desired toppings.
Bake for 10-15 minutes, just until the cheese is bubbly and the mushrooms are starting to soften.
Serve immediately, optionally sprinkled with red pepper flakes, or refrigerate for up to a day and reheat before serving.
Recipe
Keto Portobello Mushroom Mini Pizzas
★★★★★4.6Enjoy pizza flavors with none of the carbs. Simply swap the regular high-carb pizza crust for large portobello ...
- Hands on
- 10m
- Overall
- 25m
- Servings
- 2
- 6.8 g
- Net carbs
- 18.6 g
- Protein
- 60 g
- Fat
- 646
- kcal
Ingredients makes 2 servings
Note
Apart from olives, pickled peppers and capers, you can top these mini pizzas with chopped sun-dried tomatoes, green olives, chopped pepperoni or bacon. Instead of pesto you can use our homemade marinara sauce.
Instructions
Preheat oven to 190 °C/ 375 °F (conventional), or 170 °C/ 340 °F (fan assisted) and place the mushrooms on a baking sheet. Divide the pesto between the mushrooms. (You can reserve the portobello stems and add them on top of your breakfast omelet.)
Tip for the perfect portobellos: Baked mushrooms can be watery. To reduce the moisture, brush the portobellos with a small amount of ghee or olive oil and bake without the topping for 10-12 minutes. Add the topping and broil on high for another 2-3 minutes.Fill the centers with the cheese then top with your desired toppings.
Bake for 10-15 minutes, just until the cheese is bubbly and the mushrooms are starting to soften.
Serve immediately, optionally sprinkled with red pepper flakes, or refrigerate for up to a day and reheat before serving.
Nutrition per mini pizza
Carbs 4%Protein 12%Fat 84% of calories
- Net carbs
- 6.8 g
- Total carbs
- 12.1 g
- Fiber
- 5.3 g
- Sugars
- 5.1 g
- Protein
- 18.6 g
- Fat
- 60 g
- Saturated fat
- 15.9 g
- Calories
- 646 kcal
- Sodium
- 1,550 mg · 67.4% RDA
- Magnesium
- 37 mg · 9.35% RDA
- Potassium
- 488 mg · 24.4% EMR
Nutrition by ingredient
| Per mini pizza | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Portobello mushrooms, fresh | 2.2 g | 1.8 g | 0.3 g | 19 |
| Basil & Macadamia Pesto (KetoDiet blog) | 2.4 g | 2 g | 41.3 g | 382 |
| Kalamata olives | 0 g | 0.3 g | 3.9 g | 38 |
| Peppers, sweet, green, canned, solids and liquids | 0.1 g | 0 g | 0 g | 1 |
| Capers, canned | 0.1 g | 0.1 g | 0 g | 1 |
| ITALIAN 4-CHEESE BLEND, SHREDDED CHEESE | 2 g | 14.4 g | 14.4 g | 205 |
| Total | 6.8 g | 18.6 g | 60 g | 646 |
Serving size mini pizza
- Gluten free
- Egg free
- Nut free
- Pork free
- Avocado free
- Coconut free
- Fish free
- Shellfish free
- Pescatarian
- Vegetarian
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Comments & ratings (4)
Come on ladies. Why bother with steps one and two when the tip for perfect portobellos tells you to ignore the steps? I love this site, but this recipe instructions are a bit contradictory. You are better than this.
David, I included this tip myself (not Lauren) after someone asked on Instagram. You don't have to follow the tip because it would still work. I hope this clarifies your concerns.
I'm not a fan of mushrooms but it looks amazing. How about eggplant for the base, do you think it would work?
Thank you Kelly! Yes, thick eggplant slices will work too but they won't be able to hold as much filling as the mushrooms so you'll need to use 3-4 eggplant slices per serving. I hope this helps!