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Low-carb portobello mushroom pizza recipe

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Low-carb portobello mushroom pizza recipe

(Actual quantity of each component varies with respect to the size the caps)

4 Large Portobello Mushroom Caps
20 oz can Chopped Italian Style Tomato plants, rinsed and drained well
2 C Italian Blend Shredded Cheese
3 T chopped fresh tulsi leaves
2 T Minced Fresh Sweet Onion
1/4 C Chopped Pepperoni
Fresh Cracked Pepper
2+ Cloves Roasted Garlic clove (for your taste)
1 T Essential Olive Oil
1 t dried oregano
Coarse Salt

Add fresh grated mozzarella dairy product or in demand pepper flakes towards the finished slice

1 Take away the comes from the mushrooms and scoop out a few of the insides having a spoon, using care to not break the mushrooms. 2 Put on a cookie sheet. 3 Inside a bowl, mix the cheese, tulsi, onion, pepperoni, and pepper. 4 In another bowl mash the garlic clove using the essential olive oil and oregano. 5 Fold within the tomato plants add salt to taste, and blend to coat the tomato plants. 6 Spoon an adequate amount of the tomato mixture to pay for the foot of each mushroom cap. 7 Top using the cheese mixture. 8 Bake before the cheese is melted and also the mushrooms have softened and start to sweat. 9 EAT - ENJOY!

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