Low-Carb Portabella Mushroom Pizza
Peace! We typically reserve pizza day for Fridays, but this week it just couldn’t wait. By now you’ve probably seen me use the phrase “quick and easy” a million times, and that’s exactly what this was.
I simply washed and hollowed out five large portabella mushroom caps. Next, I stuffed each cap with spinach, fresh basil, sliced green bell pepper, black olives, low-carb pizza sauce, and pepperoni. I topped each cap with mozzarella cheese before baking them at 400 degrees for 15 minutes. I then let them sit under the broiler on high for about two minutes. The entire process took less than 30 minutes! Perfect for a busy weeknight.