Hearty Portobello Mushroom Pizzas with Fresh Basil

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

Hearty Portobello Mushroom Pizzas with Fresh Basil

YOUR SOLIN GENERATED RECIPE

Hearty Portobello Mushroom Pizzas with Fresh Basil

Enjoy a creative twist on pizzas using large, meaty Portobello mushroom caps as the base, topped with a blend of melted part-skim mozzarella and crumbled feta for a satisfying, savory bite. Accented with fresh basil, a hint of cherry tomatoes, and a drizzle of olive oil, this dish offers a balanced combination of flavor and texture, perfect for breakfast, lunch, or dinner.

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NUTRITION

463kcal
Protein
33.5g
Fat
23.1g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

2 Portobello mushroom caps (approx 240g)

1/2 cup cooked quinoa (approx 92g)

1/2 cup shredded part-skim mozzarella (approx 56g)

1/4 cup crumbled feta (approx 38g)

1 handful of fresh basil leaves (approx 5g)

1/4 cup halved cherry tomatoes (approx 37g)

1 tsp extra virgin olive oil (approx 5g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Clean the Portobello mushroom caps with a damp cloth and gently remove the stems. Lightly brush each cap with olive oil and season with salt and pepper.

  • 3

    Place the mushroom caps on a baking sheet, gill side up. Spoon the cooked quinoa evenly into each cap, creating a thin base layer.

  • 4

    Sprinkle the shredded mozzarella over the quinoa, then add the crumbled feta on top.

  • 5

    Scatter the halved cherry tomatoes over the cheese, and then bake in the oven for 12-15 minutes or until the cheese is bubbly and slightly golden.

  • 6

    Remove the pizzas from the oven, garnish with fresh basil leaves, and serve immediately.

Hearty Portobello Mushroom Pizzas with Fresh Basil

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

Hearty Portobello Mushroom Pizzas with Fresh Basil

YOUR SOLIN GENERATED RECIPE

Hearty Portobello Mushroom Pizzas with Fresh Basil

Enjoy a creative twist on pizzas using large, meaty Portobello mushroom caps as the base, topped with a blend of melted part-skim mozzarella and crumbled feta for a satisfying, savory bite. Accented with fresh basil, a hint of cherry tomatoes, and a drizzle of olive oil, this dish offers a balanced combination of flavor and texture, perfect for breakfast, lunch, or dinner.

NUTRITION

463kcal
Protein
33.5g
Fat
23.1g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

2 Portobello mushroom caps (approx 240g)

1/2 cup cooked quinoa (approx 92g)

1/2 cup shredded part-skim mozzarella (approx 56g)

1/4 cup crumbled feta (approx 38g)

1 handful of fresh basil leaves (approx 5g)

1/4 cup halved cherry tomatoes (approx 37g)

1 tsp extra virgin olive oil (approx 5g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Clean the Portobello mushroom caps with a damp cloth and gently remove the stems. Lightly brush each cap with olive oil and season with salt and pepper.

  • 3

    Place the mushroom caps on a baking sheet, gill side up. Spoon the cooked quinoa evenly into each cap, creating a thin base layer.

  • 4

    Sprinkle the shredded mozzarella over the quinoa, then add the crumbled feta on top.

  • 5

    Scatter the halved cherry tomatoes over the cheese, and then bake in the oven for 12-15 minutes or until the cheese is bubbly and slightly golden.

  • 6

    Remove the pizzas from the oven, garnish with fresh basil leaves, and serve immediately.