If it hasn’t become painfully obvious at this point, I love pizza. Unfortunately, pizza doesn’t love me back so much. That doesn’t stop me from craving it daily, and looking longingly/lovingly/creepily through the glass of our local pizza shop on my way back from the gym every morning. (On my walk back, I pass by a pizza shop, a French bakery, and a macaron shop – Cruel!) I would eat pizza every single day if I could, and am constantly trying out new recipes in the hope of making that pipe-dream a reality. With recipes like this – it’s totally possible.
If you love mushrooms, and you love pizza – this recipe is something you need in your repertoire. All the flavors of a pizza with none of the guilt. These delicious little bundles of cheesy goodness ring in at just 122 calories. I’m a bit of a “eat first ask questions later” gal, so I was really and truly surprised by this low calorie count. My taste buds thought they were getting a fatty feast – ha! Craving killed.
Recipe yields 2 stuffed mushrooms. 1 mushroom per serving
|Calories: 122 – Carbs: 9g – Fat: 6g – Protein: 11g – Sugar: 2g – Fiber: 2g|
These mushrooms are extremely light for how filling they are. I recommend serving them along side a hearty salad for a complete meal
Once again, I couldn’t help but dig in to this dish before photographing. Notice how there are only 3 pepperonis in that photo above? It’s because I mindlessly picked one off and ate it as I adjusted my camera settings. I have absolutely zero will power when it comes to pizza. Though, I suspect anyone would have a hard time being inches away from something this delicious smelling without a sample! Ah, the woes of a food blogger.
Prep the mushrooms by removing the stems, and scraping out the gills with the side of a spoon. Make sure to clean the back of your mushroom cap by wiping with a damp cloth. Never completely submerge a mushroom in water, as it will absorb it like a sponge, and become rubbery while cooking.
- 2 large whole portobello mushroom caps. (cleaned and gills removed)
- 1/2 cup marinara sauce (I used store bought, no salt added)
- 1/4 cup reduced fat mozzarella
- 1 cup spinach leaves
- 8 turkey pepperoni slices
- Salt and pepper
- Cooking spray
- Clean mushroom caps and remove gills, pierce back side a couple of times with a pairing knife, being careful not to go all the way through
- Spray mushroom with cooking spray and season lightly with salt and pepper
- Spray a baking sheet with non-stick spray and place mushrooms on it gill side down
- Tent with foil and broil on high for 10 minutes, or until mushrooms begin to slightly soften
- Remove mushrooms and allow to cool under foil tent for a few minutes before adding toppings. They will continue to soften at this stage.
- Pour off any collected liquid before adding toppings
- Add toppings, with sauce on bottom, tent again with foil, and return to broiler for 5 minutes or until toppings are bubbling, and cheese is melted
- Remove foil and allow cheese to slightly brown if desired
I should mention that a few times I was a bit over zealous with the gill removal and broke my mushroom cap. If this happens to you, don’t worry! Simply wrap the bottom in foil before adding your fillings. The cheese will help hold it together when it melts.