This recipe is light and quick and requires only a few basic ingredients. If you love pizza like we do, but are looking for a healthier alternative, give this recipe a try. You can experiment with different ingredients and add your own toppings.

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Recipe Summary

prep:
25 mins
cook:
23 mins
total:
48 mins
Servings:
4
Yield:
4 mushroom pizzas
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray.

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  • Heat olive oil in a saucepan over medium heat. Cook and stir onion in hot oil until slightly browned, about 5 minutes. Add tomatoes, leek, garlic, and salt; saute until tomatoes are soft, about 5 minutes more. Sprinkle lemon juice over the vegetable mixture. Stir in basil; heat until wilted, about 1 minute.

  • Arrange portobello mushroom caps onto the prepared baking sheet. Fill mushroom caps with onion mixture. Sprinkle Parmigiano-Reggiano cheese on top.

  • Bake in the preheated oven until mushrooms are heated through and the Parmigiano-Reggiano cheese has melted, about 12 minutes. Sprinkle with parsley.

Nutrition Facts

128 calories; protein 3.3g; carbohydrates 10.8g; fat 8.4g; cholesterol 4.4mg; sodium 124.2mg. Full Nutrition
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