YOUR SOLIN GENERATED RECIPE
Stuffed Portobello Pizza Caps with Lean Turkey Pepperoni and Melty Mozzarella
Enjoy a deliciously versatile meal featuring juicy Portobello caps filled with zesty turkey pepperoni, creamy part-skim mozzarella, and a tang of homemade tomato sauce, all finished with a hint of grilled chicken breast for a protein boost. This dish is a satisfying fusion of flavors, perfect for a balanced dinner that delights your taste buds while keeping macros in check.
INGREDIENTS
2 large Portobello mushroom caps (approx. 150g total)
2 ounces lean turkey pepperoni
1/2 cup shredded part-skim mozzarella cheese (approx. 56g)
1/4 cup tomato sauce (approx. 62g)
1 ounce grilled chicken breast (approx. 28g)
1/2 teaspoon olive oil
4 fresh basil leaves
PREPARATION
Preheat your oven to 375°F.
Gently remove the stems from the Portobello mushroom caps and scrape out a portion of the gills to create more space for the filling. Wipe the caps clean with a damp cloth.
Place the mushroom caps on a baking sheet, gill side up. Brush each cap lightly with olive oil.
Spread a thin layer of tomato sauce evenly inside each mushroom cap.
Distribute the turkey pepperoni evenly over the tomato sauce in the caps.
Sprinkle the shredded part-skim mozzarella cheese over the pepperoni, ensuring an even layer for that perfect melty finish.
Thinly slice or shred the grilled chicken breast and add on top of the cheese for an extra protein boost.
Bake in the preheated oven for about 12-15 minutes until the cheese is melted and bubbly and the mushrooms are tender.
Garnish with fresh basil leaves before serving. Enjoy your stuffed pizza caps hot as a nutritious main meal.