Low Carb Portabella Mushroom Pizzas Recipes

Steps:

• Preheat oven to 400 degrees.
• On a jelly roll pan, spray two circles, about 3 inches in diameter, and place mushroom caps on top of the circles, stem side up.
• Spoon 1/4 cup of the pizza sauce into each cup (use more or less as you desire).
• In a small bowl, blend together the cream cheese and parmesan. Add seasoning and mozzarella cheese. Stir to combine.
• Carefully stuff each cup with half of the cheese mixture.
• Place 4 pepperoni slices on each cup, on top of the cheese.
• Spoon italian sausage on top of the pepperoni.
• Top with additional mozzarella cheese.
• Carefully press down on each "pizza" to secure the toppings.
• Bake in pre-heated oven for approximately 15-20 minutes, or until cheese has melted and is lightly browned.
• Enjoy!

Steps:

• Wash mushroom caps and let dry.
• Spray mushroom caps and heating tray with cooking spray.
• Place on tray with open end up.
• Layer sauce on cap and place your favorite toppings.
• Bake in preheated oven at 350F for 10-15 minutes.

Steps:

• Preheat oven to 425.
• Clean and dry mushrooms removing the stems but keeping the gills.
• Rub both sides of the mushrooms liberly with olive oil but not dripping in oil.
• Place on large cookie sheet with a rim, (or it will drip), gill side up. No need to oil cookie sheet but you can lay down parchment paper or foil for easier clean up.
• Sprinkle salt and pepper to taste on gill side only.
• Pour 1/4 cup low carb pizza sauce on top of the inside of each mushroom.
• Sprinkle 1/4 cup of motzzarella on top of the sauce of each mushroom.
• Lay 4 or 5 slices of pepperoni on top the motzzarella.
• Sprinkle lightly with dried oregano.
• Bake 12 to 15 minutes depending on the thickness of your mushrooms, until hot, lightly brown and bubbly.
• Enjoy as a meal with a green salad. Or try sharing as an appetizer or as a side in place of a veggie.