Portobello Pizzas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Portobello mushroom caps used as a pizza crust and topped with fresh mozzarella, arugula, tomatoes, and herbs. Low-carb, meaty, and vegetarian, these make a light but satisfying main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 large whole portobello mushroom caps (wiped clean)
- 1 cup no-cook pizza sauce
- 2 cups baby arugula leaves
- ¼ cup goat cheese crumbles (or mozzarella cheese)
- ¼ cup portobello stems (sliced)
- ¼ cup onion (finely chopped)
- 12 cherry tomatoes (sliced)
- ¼ cup fresh basil leaves
- freshly grated parmesan (for topping)
- balsamic vinegar or balsamic glaze (optional)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 374mg
- Total sugar
- 37g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 392mg
- Calcium
- 90mg
- Iron
- 0.50mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 374MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.