Portabello Pizzettas
When I was pregnant last year I had gestational diabetes which means no real pizza for me, this version was good for my pizza cravings. Do note its messy to eat.
When I was pregnant last year I had gestational diabetes which means no real pizza for me, this version was good for my pizza cravings. Do note its messy to eat.
- Carbohydrate 78.2116733327803 g
- Cholesterol 267.008 mg
- Fat 102.755246666639 g
- Fiber 22.9808335839235 g
- Protein 115.817509999907 g
- Saturated Fat 49.8850146666583 g
- Serving Size 1 1 recipe (1793g)
- Sodium 2299.07466666629 mg
- Sugar 55.2308397488567 g
- Trans Fat 6.60766766666546 g
- Calories 1620 calories
Step-by-step
- Thaw spinach and press out liquid, finely chop.
- Combine spinach, cheese basil, and pepper in a mixing bowl.
- Heat oven to 350 degrees.
- Clean mushrooms, remove stems.
- Place mushroom caps top side down on a lightly greased cookie sheet,brush with butter or margarine.
- Spoon about 2 tablespoons of spinach mixture into each cap.
- Sprinkle with tomato and salt.
- Bake for 12 minutes or till heated through OR place on the unheatedrack of a broiler pan.
- Broil 4 inches from the heat for 3 to 4 minutes.
- Cut into quarters and serve.
Fungi release a high volume of water when heated, which dictates the structural integrity of vegetable-based crust substitutes. Thawing frozen spinach completely and pressing it inside a clean kitchen towel removes excess moisture that would otherwise render the mushroom caps soggy. Budget efficiency shines here by utilizing frozen vegetables instead of fresh bunches, reducing kitchen waste and prep time simultaneously.
Assessing doneness requires visual observation rather than probing with a thermometer. Watch for the shredded mozzarella to melt into a uniform layer with bubbling edges, typically achieved after 12 minutes in a 350-degree oven or 4 minutes under a broiler set 4 inches from the heating element. The portabello caps should yield slightly to pressure while retaining enough rigidity to support the filling.
Originating as a creative adaptation of traditional Italian flatbreads, mushroom-based alternatives gained traction in American kitchens seeking lower carbohydrate profiles. Vary the toppings by substituting dried oregano for basil at a 1:1 ratio depending on pantry inventory.
