Vegetarian, Low-Carb Portobello Mushroom Pizzas

These super tasty, low-carb, high protein, vegetarian pizzas use a portobello mushroom cap in place of a crust.  At only 206 calories each they're surprisingly hearty and rich.  They also reheat well so you can take the leftovers to work and watch your coworkers drool while you enjoy your lunch.

This recipe makes 6 individual "pizzas".  Each pizza = 1 Serving.


Approximate Nutrition Information Per Serving
Calories: 206
Fat: 9.4 g
Saturated: 3.3 g
Polyunsaturated: 0.8 g
Monounsaturated: 2.7 g
Cholesterol: 13.3 mg
Sodium: 669.6 mg
Potassium: 518.6 mg
Carbs: 17.9 g
Dietary Fiber: 4.7 g
Sugars: 3.4 g
Protein: 15.7 g
Vitamin A: 11.5%
Vitamin C: 8.2%
Calcium: 22.9%
Iron: 6.1%

Ingredients
6 Portobello Mushroom Caps, approximately 4" in diameter.
1 1/2 tablespoons Extra Virgin Olive Oil
3/4 teaspoon Kosher Salt
1/2 teaspoon fresh ground pepper
3/4 cup White Onion, peeled and diced
4 Cloves Garlic
3/4 cup Zucchini, diced
1 tablespoon Fresh Basil, finely chopped
1 tablespoon Dried Oregano

1 3/4 cups Quorn® Meatless and Soy Free Grounds 1 1/2 cups Organic Italian Herb Spaghetti Sauce
1/2 cup Shredded Parmesan Cheese
1/2 cup Shredded Low-Moisture Part Skim Mozzarella


Instructions


1. Preheat oven to 400 degrees F

2. Remove stems from mushroom caps and use a spoon to gently scrape the gills from the mushrooms to create slightly deeper bowls.  Set removed gills aside.

3. Place mushroom caps gill side up on a baking sheet and evenly rub each one with 1/6 tablespoon of olive oil.

4. Sprinkle each with kosher salt and fresh ground pepper.

5. Put prepared caps into preheated oven and set timer for 15 minutes.

5. In a large saucepan, heat 1/2 tablespoon of olive oil on medium high.

6. Add onion and cook until lightly browned; about 3 minutes.

7. Add garlic, zucchini, and the mushroom gills you set aside, as well as the basil and oregano.  Cook for 3-5 minutes, stirring frequently, until onions begin to caramelize.

8. Add Quorn® grounds and spaghetti sauce, stir well, and cook for an additional 3-5 minutes until grounds are heated through.

9.  Reduce heat to low and continue stirring frequently until the timer for the mushrooms goes off.

10. Mix the two cheeses together in a bowl and set aside.

11.  Carefully remove mushrooms from the oven and evenly divide the prepared sauce mixture between each of the six caps.

12.  Turn oven to Broil.

13.  Evenly sprinkle the cheese mixture over the six caps.  If your caps are generously filled, you may need to carefully use your hands to push the cheese into the sauce mixture a bit to keep it from falling on to the baking pan.

14.  Put the pan on to the top shelf of the oven and allow to broil for about 3 minutes until cheese melts and starts to brown.

15. Remove tray from oven and allow caps to cool for about 5 minutes before using a spatula to carefully lift each cap on to a plate.

16.  Enjoy!