YOUR SOLIN GENERATED RECIPE
Roasted Portobello Pizzas with Turkey Pepperoni and Fresh Herbs
Enjoy a wholesome twist on pizza night with roasted Portobello mushroom caps serving as the crust, layered with a zesty tomato sauce, savory turkey pepperoni, and melty low‐fat mozzarella. Topped with aromatic fresh basil and a dash of oregano, this dish is both light and satisfying, making it perfect for a balanced meal any time of day.
INGREDIENTS
2 large Portobello Mushrooms (approx. 200g)
50g Turkey Pepperoni
0.33 cup Low-Fat Mozzarella Cheese (approx. 37g)
3 tbsp Tomato Sauce (approx. 45g)
5g Fresh Basil
0.5 tsp Dried Oregano
PREPARATION
Preheat your oven to 400°F (200°C).
Clean the Portobello mushrooms with a damp paper towel and remove the stems. Using a spoon, gently scrape out some of the gills to create a flatter surface for toppings.
Place the mushroom caps on a baking tray, gill-side up. Brush each cap lightly with a drizzle of olive oil if desired for extra roasting flavor.
Spread about 1.5 tablespoons of tomato sauce evenly over each cap.
Layer the turkey pepperoni evenly on top of the sauce.
Sprinkle the low-fat mozzarella cheese over the pepperoni.
Season with dried oregano.
Roast in the preheated oven for 12-15 minutes, until the cheese has melted and the mushrooms are tender.
Remove from the oven and garnish with fresh basil leaves.
Serve warm and enjoy your nutritious, flavorful roasted Portobello pizzas.