Keto Pizza Stuffed Portobello Mushrooms Recipe
Craving pizza? Try our easy, low-carb Pizza Stuffed Portobello Mushrooms! Quick to make, perfect for keto, and packed with flavor. Get the recipe now!
Ingredients
- 4 large Portobello mushroom caps stems removed, gills gently scraped out
- 1 tbsp Olive oil plus extra for brushing mushrooms
- 0.5 lb Ground Italian sausage sugar-free, or ground beef/turkey
- 0.5 small Yellow onion finely chopped
- 0.5 Red bell pepper finely diced
- 2 cloves Garlic minced
- 0.5 cup Sugar-free marinara sauce or keto-friendly pizza sauce
- 1.5 cups Shredded mozzarella cheese divided
- 0.25 cup Grated Parmesan cheese
- 1 tsp Italian seasoning
- 0.5 tsp Salt or to taste
- 0.25 tsp Black pepper freshly ground, or to taste
- 0.25 cup Pepperoni slices mini or chopped, optional
- 2 tbsp Fresh basil chopped, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easier cleanup, if desired. Prepare the portobello mushroom caps by gently scraping out the dark gills with a spoon. Brush the outsides and insides of the mushroom caps with a little olive oil and season lightly with salt and pepper. Place them hollow-side up on the prepared baking sheet.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper and sauté for 3-5 minutes until softened. Add the minced garlic and cook for another minute until fragrant. Push the vegetables to one side of the skillet.
- Add the ground Italian sausage (or other ground meat) to the other side of the skillet. Break it up with a spoon and cook until browned, about 5-7 minutes. Once cooked, drain any excess grease from the skillet. Stir the cooked meat and vegetables together.
- Remove the skillet from the heat. Stir in the sugar-free marinara sauce, 1 cup of the shredded mozzarella cheese, grated Parmesan cheese, Italian seasoning, salt, and black pepper into the meat and vegetable mixture. Mix well to combine all ingredients thoroughly.
- Evenly spoon the pizza filling mixture into the hollows of the prepared portobello mushroom caps. Top each stuffed mushroom with the remaining 1/2 cup of shredded mozzarella cheese. If using, arrange pepperoni slices or chopped pepperoni on top of the cheese.
- Bake for 20-25 minutes, or until the mushrooms are tender and the cheese is melted, bubbly, and lightly golden. If you prefer a more browned top, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
- Carefully remove the baking sheet from the oven. Let the stuffed mushrooms cool for a few minutes before serving. Garnish with fresh chopped basil, if desired. Serve hot and enjoy your keto pizza!
Notes
For a vegetarian option, omit the ground sausage and replace with a mix of sautéed zucchini, eggplant, or extra bell peppers. You can also add other keto-friendly toppings like sliced black olives, jalapeños, or crumbled cooked bacon. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in the oven or microwave.
