Portobello Taco Pizza Recipe
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image by arbyreed

I posted to Facebook a quick poll question last week asking what recipe I should share this month. The choices were something with oats, a sandwich or a pizza.  Pizza won hands down. In the discussion, there was a special request. Pizza, please, with a healthy crust!

I’ve got you covered. We could go the traditional route. After all, a pizza crust with whole-wheat flour and olive oil can be a great alternative to the standard crust. Or you can make mini pizzas using a whole-wheat pita to keep portions in check. But I’m going to go one better. I’m going to help you solve the Veggie Crisis with mushrooms.

This month’s recipe is a pizza on a portobello cap. Portobello mushrooms are low in calories and a plant-based source of protein and vitamin D.  They are also the perfect size for a personal pizza.  Since I also love Mexican food, I thought I would put my own spin on it with a taco twist. However, you easily use diced tomatoes, basil, and mozzarella to create a more traditional pizza.

Portobello Taco Pizza

  • 2 portobello mushroom caps, stems removed
  • 1 oz sliced avocado
  • 1 tbsp diced red onion
  • 1/3 cup organic refried beans
  • 2 tbsp salsa
  • 1 oz vegan cheese shredded
  1. Clean the mushroom caps by lightly dusting with a brush. Score tops.
  2. Heat a skillet on low heat. Spray skillet and mushroom caps with olive oil. Place in skillet, covered, and cook on each side for 3-5 minutes (till mushroom starts to brown on both sides).
  3. Preheat broiler.
  4. Warm refried beans in the microwave for about 20 seconds. Mix in salsa.
  5. Top caps with refried bean mixture, avocado, onion and cheese. Place on a baking sheet and put in broiler for 2-4 minutes or until cheese has melted.
  6. Serve immediately.

Yield: Serves 1
Prep Time: 5 Minutes
Cook Time: 15 Minutes

Per Serving: Calories 248; Total Fat 8.8g; (Sat Fat 1.3g, Poly Fat 1g, Mono Fat 5g); Protein 13.5g; Carb 31g; Fiber 3g; Sugars <1g; Cholesterol 0mg; Sodium 240mg

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