Pizza enthusiasts planning to reduce back on calories (or carbohydrates) should attempt out this Portobello Pesto Pizza by Cook Smarts. Mouthwatering mushroom covered with fresh tomatoes, mouthwatering pesto and also fibrous mozzarella makes a wonderful option for a vegan meal. The pesto could be made in a food processor or you could check out Chef Smarts for a video clip on how you can make hand cut pesto.

Portobello Pesto Pizza

Ingredients

For the basil pesto

  • 2 tbsps of pine nuts (replacement with walnuts if you’re on a spending plan)
  • 2 cups freely loaded basil leaves
  • 1 garlic clove, peeled
  • 1/2 small avocado
  • 3 tablespoons olive oil

For the portobello pesto pizza

  • 4 portobello mushrooms
  • 2 medium tomatoes, sliced
  • 1 1/2 tablespoon olive oil
  • 4 ounces grated mozzarella (Or utilize sliced sandwich cheese – mozzarella, fontina, Swiss, 1 piece is approx. 1 ounce)

Directions

Preheat oven to 400 degrees F.

Make the basil pesto by combining ache nuts, basil, garlic and also avocado in a food mill. Pulse up until components are damaged up. Drizzle in Olive Oil, while keeping the food mill on, till you obtain a sauce-like consistency. Period with salt as well as pepper. (NOTE: basil pesto can be done 3 days ahead)

Remove originates from portobello mushrooms as well as make use of a spoon to scrape out the inside gills (dark ridge-y stuff). Brush mushrooms with olive oil on both sides. Area mushrooms cap side down on a sheet pan. Spoon about 1/3 cup of basil pesto onto the mushroom. Top with chopped tomatoes and also spray with cheese.

Bake in the oven for 15 to 18 minutes, until cheese is bubbly.

Nutrition Information

Serves: 4  |  Serving Size: 1 mushroom pizza

Per serving: Calories: 303, Total Fat: 29g, Hydrogenated fat: 6g, Monounsaturated Fat: 17g, Cholesterol: 18mg, Salt: 190mg, Carbohydrate: 10g, Dietary Fiber: 4g, Sugar: 1g, Protein 13g

Nutrition Bonus: Potassium: 228mg, Iron: 7%, Vitamin A: 4%, Vitamin C: 7%, Calcium: 23%

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