YOUR SOLIN GENERATED RECIPE
Cheesy Stuffed Portobello Pizza with Crispy Turkey Pepperoni
Enjoy a creative twist on pizza featuring a hearty portobello mushroom cap as the base, generously filled with a zesty tomato sauce, lean grilled chicken, melty part-skim mozzarella, and crispy turkey pepperoni. This dish delivers a balanced and delicious mix of textures and flavors, perfect for a nutritious and satisfying meal.
INGREDIENTS
1 large Portobello mushroom cap (~100g)
1/2 cup no salt added tomato sauce (~125g)
1/4 cup shredded part-skim mozzarella cheese (~28g)
Serving of crispy turkey pepperoni (~20g)
3 oz grilled chicken breast (~85g)
Fresh basil (a few sprigs)
PREPARATION
Preheat your oven to 375°F.
Gently remove the stem from the Portobello mushroom and use a spoon to scrape out some of the gills, creating space for the toppings.
Spread the tomato sauce inside the mushroom cap evenly.
Layer the shredded grilled chicken breast over the sauce, followed by the shredded mozzarella cheese.
Top with the crispy turkey pepperoni slices.
Place the stuffed mushroom on a baking sheet and bake in the preheated oven for 12-15 minutes, or until the cheese melts and begins to bubble.
Remove from the oven, garnish with fresh basil, and serve immediately.