Crispy 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.

Crispy Portobello Pizza with Lean Turkey Pepperoni and Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Crispy Portobello Pizza with Lean Turkey Pepperoni and Fresh Herbs

Enjoy a satisfying pizza twist featuring a hearty portobello mushroom cap as the base, topped with lean turkey pepperoni, melted part-skim mozzarella, and a vibrant tomato sauce accentuated with fresh basil and oregano. This creative, low-calorie dish delivers a burst of savory flavors and a delightful crunch, perfect for a balanced meal any time of day.

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NUTRITION

149kcal
Protein
12.7g
Fat
5.8g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

1 Portobello Mushroom Cap (150g)

8 slices Lean Turkey Pepperoni (approx. 80g total)

1/2 cup Part-Skim Mozzarella Cheese (56g)

2 tablespoons Tomato Sauce (30g)

4 sprigs Fresh Basil

1 teaspoon Dried Oregano

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Clean the Portobello mushroom cap by gently wiping with a damp cloth and remove the stem. Using a spoon, carefully scrape out some of the gills to create a flatter surface for toppings.

  • 3

    Place the mushroom cap on a baking tray lined with parchment paper, gill side up.

  • 4

    Spread the tomato sauce evenly over the mushroom cap.

  • 5

    Layer the lean turkey pepperoni slices over the sauce.

  • 6

    Sprinkle the part-skim mozzarella cheese on top.

  • 7

    Season with dried oregano and add fresh basil sprigs for a burst of herbal flavor.

  • 8

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

  • 9

    Remove from the oven, garnish with additional fresh basil if desired, and serve warm.

Crispy 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.

Crispy Portobello Pizza with Lean Turkey Pepperoni and Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Crispy Portobello Pizza with Lean Turkey Pepperoni and Fresh Herbs

Enjoy a satisfying pizza twist featuring a hearty portobello mushroom cap as the base, topped with lean turkey pepperoni, melted part-skim mozzarella, and a vibrant tomato sauce accentuated with fresh basil and oregano. This creative, low-calorie dish delivers a burst of savory flavors and a delightful crunch, perfect for a balanced meal any time of day.

NUTRITION

149kcal
Protein
12.7g
Fat
5.8g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

1 Portobello Mushroom Cap (150g)

8 slices Lean Turkey Pepperoni (approx. 80g total)

1/2 cup Part-Skim Mozzarella Cheese (56g)

2 tablespoons Tomato Sauce (30g)

4 sprigs Fresh Basil

1 teaspoon Dried Oregano

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Clean the Portobello mushroom cap by gently wiping with a damp cloth and remove the stem. Using a spoon, carefully scrape out some of the gills to create a flatter surface for toppings.

  • 3

    Place the mushroom cap on a baking tray lined with parchment paper, gill side up.

  • 4

    Spread the tomato sauce evenly over the mushroom cap.

  • 5

    Layer the lean turkey pepperoni slices over the sauce.

  • 6

    Sprinkle the part-skim mozzarella cheese on top.

  • 7

    Season with dried oregano and add fresh basil sprigs for a burst of herbal flavor.

  • 8

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

  • 9

    Remove from the oven, garnish with additional fresh basil if desired, and serve warm.