Keto Portobello Mushroom Pizza
Ingredients
- 4 large (approximately 4.5 inches across at thickest part) portobello mushroom caps
- 1 Tbsp avocado oil
- ¼ tsp sea salt
- ¼ tsp ground black pepper
- 1 cup chopped baby spinach
- 1 cup whole-milk ricotta cheese
- ¼ cup grated Parmesan cheese
- 2 Tbsp chopped fresh basil leaves
- 1 garlic clove minced
- 1 tsp dried parsley
- 1 plum tomato, finely diced
- ¼ cup shredded whole-milk mozzarella cheese
Preparation
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Using a spoon, scrape away the gills on the underside of the mushroom caps and discard.
Brush the mushroom caps with avocado oil, and sprinkle with a teaspoon each of the salt and pepper. Put the mushroom caps on the baking sheet and bake until tender, about 10 minutes.
In a medium bowl, mix the spinach, ricotta, Parmesan, basil, garlic, parsley, and remaining a teaspoon each salt and pepper.
Evenly divide the cheese mixture among the 4 mushroom caps (about ¼ cup each), and top with a spoonful of chopped tomato and 1 tablespoon mozzarella. Return the mushrooms to the oven for an additional 5 minutes, until warmed through.
Remove from the oven and allow the mushrooms to cool for about 10 minutes before serving.
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