• Vegetarian Portobello Pizza with Artichokes {Low Carb, No Recipe Needed}

    by Dorothy Reinhold on April 23, 2018


    Print This Post Print This Post VEGETARIAN PORTOBELLO PIZZA WITH ARTICHOKES: A portobello mushroom cap stands in for pizza crust, and perfectly contains the rustic toppings in this low-carb meal that you won't even need a recipe for. It's a game changer, with no carb coma afterwards.

    When you want to cut some carbs, but you really, REALLY want pizza, there’s nothing better than a portobello pizza, in which the large mushroom cap stands in for the pizza crust. Fill it with goodies and heat it up and you have lunch or dinner with the flavors you crave but without the carb coma afterward.

    Although I love sharing specific recipes, I really also want you to get comfortable with the idea of flinging open the refrigerator and pantry doors, and making your meal from what you have on hand. So today I’ll talk you through the creation of this recipe, and since I wrote it down during the progress, I’ll also give you the recipe down below.

    Sent husband to the store with the grocery list, and he went off book and came home with two large portobello mushroom caps. He had also come home with fresh artichokes a couple of days earlier, and so suddenly we had two wonderful produce items to use up. That’s our start! Side note advice : love when he goes shopping for me. Have learned to embrace the surprises that arrive!

    Portobello Pizza on a white plate on ShockinglyDelicious.comIn the refrigerator I also had an opened jar of marinara sauce (my favorite is this low-sodium version), and I remembered a ball of fresh mozzarella in the cheese drawer. I grabbed a purple onion from the fruit basket on the counter, and some toasted pine nuts from the refrigerator, along with grated Parmesan. What else goes on pizza, I thought to myself? Snipped fresh basil from the plant in the window sill.

    Now let me acknowledge that, as a food blogger, I might have more potential ingredients hanging around than you might. But I have always been this way…having stuff on hand helps me be creative in the kitchen. But it doesn’t matter. As long as I had the portobello mushrooms to start, I could have used drained marinated artichoke hearts or frozen and thawed, or left them out altogether. I could have used pre-shredded mozzarella, could have used a slice of tomato if I didn’t have marinara sauce, and a pinch of dried Italian herbs instead of the fresh basil. Use any subs you want, and call it a day!

    My point is use what you have on hand, and just because you don’t have a recipe for the ingredients you have doesn’t mean you can’t make an utterly delicious dinner. Embrace your creative spirit, and just go for it.

    Of course, I also have a recipe for you today, in case you need a little guidance. But please don’t feel wedded to it if you want to set yourself free from constraints.

    Portobello Pizza low carb on a white plate on ShockinglyDelicious.comWhat are the benefits of portobella pizza?

    • They’re fast to make.
    • You can make them vegetarian, as I have today, or vegan (sub vegan cheese for the conventional cheese I used), or go meaty with cooked sausage or pepperoni slices
    • Personal pizzas are easy to construct, since each portobello serves 1. If junior doesn’t like black olives, leave them off his! If dad eschews endive, let him off the hook and pile it on yours instead.
    • They start out being low-carb, so you can pile some produce on top without too much guilt.
    • You can use up the dribs and drabs of whatever is left in the refrigerator — wilted spinach from last night’s dinner? That last 3 tablespoons of artichoke dip? A dollop of cottage cheese? It all works.

    Let’s make portobello pizza, shall we?

    Portobello Pizza with Artichokes on a white plate on ShockinglyDelicious.com

    Portobello Pizza with Artichokes

    Prep Time: 10 minutes

    Cook Time: 10 minutes

    Total Time: 25 minutes

    Yield: Serves 2

    Portobello Pizza with Artichokes

    A portobello mushroom stands in for pizza crust, and perfectly contains the rustic toppings in this Vegetarian Portobello Pizza with Artichokes. It's a game changer, with no carb coma afterwards.

    Ingredients

    • 2 large portobello mushrooms
    • Extra virgin olive oil
    • Red onion
    • Marinara sauce (about 1/4 cup needed)
    • 3 cooked artichoke hearts, quartered
    • Fresh mozzarella
    • .
    • Garnishes
    • Fresh basil but into a chiffonade or ribbons
    • Toasted pine nuts
    • Parmesan

    Directions

    1. Brush portobello mushrooms with olive oil and grill on low-medium heat for about 10-15 minutes, turning once. They will get more tender, but not charred. Cut 2 thick slices across the equator of the red onion (at least 1/4 inch thick, maybe slightly thicker), and grill those slices while the portobelllos are grilling, turning once halfway through. When both 'shrooms and onions are done, remove from heat and place one portobello on each dinner plate.
    2. Dollop on some marinara sauce (1 to 2 tablespoons for each 'shroom), and arrange artichoke hearts and slices of fresh mozzarella and the onion slices on top (in whatever order pleases you).
    3. Garnish with a chiffonade of fresh basil, a sprinkling of toasted pine nuts and Parmesan.
    4. Voila! Serves 2.

    Notes

    Recipe source: Dorothy Reinhold | Shockingly Delicious

    http://www.shockinglydelicious.com/portobello-pizza/

    areyoupinningIf you like this recipe and want to save it, pin the image below to your Pinterest board.

    Collage photo of Vegetarian Portobello Pizza with Artichokes on ShockinglyDelicious.com

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