Recipe may contain tree nuts, milk, soy, sesame and egg.
Cheese the day! These speedy snack-sized ‘pizzas’ are a low-carb alternative to your regular slice – and a delicious way to up your daily veg. Plus, you can swap in whichever toppings you like.
4 large portobello mushrooms
180ml (3/4 cup) tomato pasta sauce
75g (3/4 cup) pre-grated pizza cheese
25g sliced pepperoni
2 tbsp sliced kalamata olives
Fresh oregano leaves, to serve
3 Method Steps
Step 1Preheat oven to 180C/160C fan forced. Line a baking tray with baking paper.
Step 2Remove stems from mushrooms(4 large portobello mushrooms). Place (cup side up) on prepared tray. Spread with pasta sauce (180ml (3/4 cup) tomato pasta sauce). Sprinkle with the cheese (75g (3/4 cup) pre-grated pizza cheese). Top with the pepperoni (25g sliced pepperoni) and olives (2 tbsp sliced kalamata olives).
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Step 3Bake for 15 minutes or until mushrooms are tender and cheese is golden. Use an egg lift to transfer to a plate or serving board. Season with pepper and top with oregano leaves (Fresh oregano leaves, to serve) to serve.