Stuffed Portobello Pizza with Lean Turkey Pepperoni and Fresh Herbs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Stuffed Portobello Pizza with Lean Turkey Pepperoni and Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Stuffed Portobello Pizza with Lean Turkey Pepperoni and Fresh Herbs

Enjoy a creative twist on pizza with a hearty Portobello cap base crowned with lean turkey pepperoni, low-fat mozzarella, and a vibrant medley of fresh tomatoes and herbs. This clean, balanced dish offers a satisfying crunch, melty cheese goodness, and the aromatic punch of basil and oregano baked to perfection.

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NUTRITION

349kcal
Protein
39.1g
Fat
16.5g
Carbs
17.9g

SERVINGS

1 serving

INGREDIENTS

1 Portobello Mushroom Cap (84g)

3 oz Lean Turkey Pepperoni (85g)

1/4 cup Low-Fat Mozzarella Cheese (28g)

1/2 cup Fresh Tomato (75g)

2 tbsp Low-Sodium Tomato Sauce (30g)

2 tsp Olive Oil (10g)

2 tbsp Fresh Basil & Oregano

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Gently remove the stem from the Portobello mushroom cap and clean the inside with a damp cloth. Lightly brush both sides with olive oil.

  • 3

    Place the mushroom cap on a baking sheet, gill-side up.

  • 4

    Spread the tomato sauce evenly over the cap, then layer with diced fresh tomato.

  • 5

    Arrange the lean turkey pepperoni evenly on top of the tomatoes.

  • 6

    Sprinkle the low-fat mozzarella cheese over the toppings.

  • 7

    Bake in the preheated oven for 10-12 minutes or until the cheese is melted and bubbly.

  • 8

    Remove from the oven and garnish with fresh basil and oregano before serving.

Stuffed Portobello Pizza with Lean Turkey Pepperoni and Fresh Herbs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Stuffed Portobello Pizza with Lean Turkey Pepperoni and Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Stuffed Portobello Pizza with Lean Turkey Pepperoni and Fresh Herbs

Enjoy a creative twist on pizza with a hearty Portobello cap base crowned with lean turkey pepperoni, low-fat mozzarella, and a vibrant medley of fresh tomatoes and herbs. This clean, balanced dish offers a satisfying crunch, melty cheese goodness, and the aromatic punch of basil and oregano baked to perfection.

NUTRITION

349kcal
Protein
39.1g
Fat
16.5g
Carbs
17.9g

SERVINGS

1 serving

INGREDIENTS

1 Portobello Mushroom Cap (84g)

3 oz Lean Turkey Pepperoni (85g)

1/4 cup Low-Fat Mozzarella Cheese (28g)

1/2 cup Fresh Tomato (75g)

2 tbsp Low-Sodium Tomato Sauce (30g)

2 tsp Olive Oil (10g)

2 tbsp Fresh Basil & Oregano

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Gently remove the stem from the Portobello mushroom cap and clean the inside with a damp cloth. Lightly brush both sides with olive oil.

  • 3

    Place the mushroom cap on a baking sheet, gill-side up.

  • 4

    Spread the tomato sauce evenly over the cap, then layer with diced fresh tomato.

  • 5

    Arrange the lean turkey pepperoni evenly on top of the tomatoes.

  • 6

    Sprinkle the low-fat mozzarella cheese over the toppings.

  • 7

    Bake in the preheated oven for 10-12 minutes or until the cheese is melted and bubbly.

  • 8

    Remove from the oven and garnish with fresh basil and oregano before serving.