YOUR SOLIN GENERATED RECIPE
Loaded Portobello Mushroom Pizzas
Enjoy a savory twist on pizza with these hearty portobello mushroom caps topped with vibrant tomato sauce, melty low‐fat mozzarella, lean turkey pepperoni, fresh spinach, and fluffy egg whites, all finished with a drizzle of olive oil and aromatic herbs.
INGREDIENTS
2 Portobello Mushroom Caps (approx. 120g each)
1/4 cup Tomato Sauce (no salt added)
1/2 cup Fresh Spinach
1/3 cup Low-Fat Mozzarella Cheese, shredded
10 slices Turkey Pepperoni
3 large Egg Whites
2 tsp Olive Oil
1/2 tsp Dried Basil
1/2 tsp Oregano
1/2 tsp Garlic Powder
PREPARATION
Preheat your oven to 375°F.
Gently clean the portobello mushrooms with a damp cloth. Remove the stems and scrape out some of the gills to create more space for the toppings.
Place the mushroom caps on a baking sheet lined with parchment paper, gill side up.
Evenly spread 1/4 cup tomato sauce over each mushroom cap.
Sprinkle the shredded low-fat mozzarella cheese over the sauce.
Distribute the fresh spinach and turkey pepperoni slices evenly on top of the cheese.
In a small bowl, whisk the egg whites with dried basil, oregano, and garlic powder. Carefully drizzle or spoon the seasoned egg whites over the toppings.
Drizzle 2 teaspoons of olive oil over each pizza to enhance flavor and promote even browning.
Bake in the preheated oven for 12-15 minutes, or until the cheese is melted and lightly golden.
Remove from the oven, let cool for a couple of minutes, and serve warm.