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A 100 Calorie Pizza That Will Rock Your Sox

36   July 18, 2011   ‹ Older     Newer ›

Portobello Mushroom Snack

You know what? It isn't that hard to make healthy pizza. Pizza would always be pretty healthy if we chose not to put 1/2 pound of cheese on every slice.

Here on Snack Girl, I have featured English muffin pizzas, Triscuit pizzas, and even made over a frozen pizza to get readers to try a healthier version of pizza.

Well, do I have a solution for you. Make the pizza in a portobello mushroom cap!

Why would you do this?

Yes, this is SO easy it is ridiculous and the taste is phenomenal. Now, the down side is that in my neighborhood a portobello mushroom is running about $1 each. But keep in mind the health benefits.

You are eating a 22 calorie mushroom instead of a load of crust (and it is gluten free)!

In the recipe below, I used diced fire roasted tomatoes to fill the caps. I like them because they already have some seasoning and they have texture - as compared with pizza sauce.

Also, I used fresh mozzarella because I love the creaminess. Feel free to use any cheese or tomato combo that you have in the house.

Kids will love making these and you can make them ahead to reheat later.

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Portobello Mushroom Pizza Recipe

(serves 4)

4 portobello mushroom caps
1 15 ounce can diced fire roasted tomatoes
4 ounces fresh mozzarella cheese (thinly sliced or grated)

Preheat oven to 350. Spray rimmed baking sheet with non-stick spray. Clean mushroom caps with paper towel and remove stems. Spoon 1/4 cup tomatoes with or without juice into cap. Layer mozzarella cheese over tomatoes. Bake in oven for 20 minutes. Serve with a knife and fork.

Serve hot or room temperature.

115 calories, 5.9 g fat, 6.9 g carbohydrates, 9.8 g protein, 1.7 g fiber, 200 mg sodium, 2 Points+

Points+ values are calculated by Snack Girl and are provided for information only.

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First 20 Comments: [ see all 36 ]

I have done these many times they taste amazing!!

Tiffany on July 18, 2011

This looks really good, I never thought of trying that before but I definitely will!

Cristina @ An Organic Wife on July 18, 2011

This looks amazing, also great for low carb diets.

diso dotty on July 18, 2011

Great idea! Looks great and so much healthier than traditional pizza.

Becky Brocato on July 18, 2011

That, and an Amstel Light. Now you're talkin!

Cathie on July 18, 2011

This would be great if I liked mushrooms. :(

Izabel on July 18, 2011

i realized a long time ago that i love pizza toppings more than pizza itself so i do the mushroom-as-crust thing all the time! (except i leave out the cheese)
for those that hate mushrooms, mix up spinach & egg whites & bake. top with sauce and return to oven until hot and bubbly. awesome!

tea-bag on July 18, 2011

OOHHH!!! My favorite pizza is spinach and mushroom, and since I'm allergic to gluten, dairy, corn and tomatoes, the only pizza I can eat is about $5 for 2 pizza crust and I never put tomato sauce on my pizza. I will definitely have to try this one! Sounds yummy!

Anita on July 18, 2011

these look awesome! can't wait to try them!

angie on July 18, 2011

Oh, Tea-bag! Thanks for the idea about spinach and egg whites (or Egg Beaters, for that matter) as an alternative to the mushrooms! I am a hater of the 'shroom, and was really disappointed that I couldn't have a pizza make-over too! Thanks!

Nana Gail on July 18, 2011

I had this last night. Didn't put tomatoes on it but melted WW pepperjack cheese. Very tastee.

Melissa on July 18, 2011

This is a super recipe. I'll bet you could also do this with the smaller mushrooms as bite-sized party food and they would be delicious!

LitChick on July 18, 2011

Snack Girl,
I enjoy your site and the ideas. Saying that, I am looking for snacks that do not contain tomatoes or tomato products or wheat or corn; can you help?? Thank you

Lauren on July 18, 2011

I love making pizzas like this especially to pack for my lunch at work. I either use mushrooms or lavash bread that is 1 PPV. I bet you can use sliced eggplant or polenta too if you aren't a mushroom eater.

Danielle on July 18, 2011

I've got a mess of them! You can use mushroom caps and put spinach and cheese as a topping, you can use black beans, chicken and green chilies as toppings, you can do just about anything with this recipe. I've been gluten, dairy, corn and tomato free for years now and have tons of secrets! You can contact me through my website for some tips.

Anita on July 18, 2011

Tea bag....can you go into more detail for the non-mushroom lovers!?

GidgetJo on July 18, 2011

Tea bag....can you go into more detail for the non-mushroom lovers!?

GidgetJo on July 18, 2011

This is an awesome idea! Love it and yes, so many things can be put into the mushroom! I loved stuffed mushrooms but never thought to make it "pizza like". Thanks so much!

Karen M on July 18, 2011

Oh, YUM, I love portabellas...

Snack Girl: Do you leave the gills in?

PS I think that the Trader Joe's sundried tomatoes (the dry kind not in oil) would make a great addition and not add to the moisture.

Sue on July 18, 2011

I love this idea! I need to worry about sodium, and the portabello takes care of that part for me. I make my own sauce with low-sodium tomatoes and tomato paste. Real (as opposed to artificial, I guess) mozzarella has a little less sodium...just have to measure out a limited amount...and it's guilt free pizza for lunch. Thank you!

Jan Reuther on July 18, 2011

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Welcome! I’m Lisa. I write about simple snacks, healthy recipes, and products that help me WIN my battle with donuts!

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