Portabella Pizzas

           Easy, Entrees, Recipes
Portabella Pizzas
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2 lbs. portabella mushroom caps

3 cups shredded almond cheese

2 medium tomatoes, chopped

1 teaspoon fresh rosemary or 1/3 teaspoon dried

4 teaspoon lemon juice

4 teaspoons fresh cilantro, chopped

2 teaspoons coconut aminos

2 teaspoons olive oil, divided

¼ teaspoon freshly ground black pepper

2 cloves garlic, minced


Preheat oven to 350F or outdoor grill to medium-high heat.

In a medium-sized bowl, combine tomatoes and mozzarella; toss with ½ teaspoon of olive oil, rosemary, black pepper, and garlic.

Remove stems from mushroom caps and discard. Using a spoon, scoop out interior of mushrooms to create “mushroom bowls”.

In a small bowl, mix ½ teaspoon olive oil, lemon juice, and coconut aminos. Using a pastry brush, apply coconut amino mixture on both sides of mushroom caps.

Bake mushroom caps until soft, then divide tomato and cheese mixture into mushroom caps. Cook an additional 2 minutes, or until cheese is melted.

Garnish with cilantro; divide into two portions and serve.

Makes 4 servings