Portobello pizzas with tomato bruschetta (recipe)

Portobello pizzas with tomato bruschetta (recipe)
Name	Portobello " pizzas " with tomato bruschetta
Ingredients	Mushroom caps • Garlic clove • Olive oil • Tomatoes • Part-skim mozzarella cheese
Cooktime (in hours)	0.333333333
Preptime (in hours)	0.166666667
Totaltime (in hours)	0.5
Keto friendliness	Keto friendly
Calories	175.8
Fat	11.4
Protein	14.7
Carbohydrate	3.8
Fiber	0.6
Net carbohydrates	3.2
Sugar	1.8
Saturated fat	6.1
Cholesterol (mg)	36.4
Sodium	354.3
Servings	2
Reviewaggregate

Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Portobello pizzas with tomato bruschetta (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Portobello pizzas with tomato bruschetta (recipe) image(external)

Recipe instructions

1. Preheat oven to 350 8F Remove the mushroom stems and scrape the gills out with a spoon. Stir the garlic into the oil and brush it all over both sides of the mushroom caps.
2. Place the mushrooms bowl-side-up on a baking sheet and bakefor 8 - 10 minutes, or until tender. Take the mushrooms out of the oven and over up to 450 8F.
3. Top mushrooms with bruschetta and sprinkle with cheese. Bakefor 5-10 minutes, until the cheese melts.
   
   Food tags
   Vegetable, European,, Easy

Portobello pizzas with tomato bruschetta (recipe) details

Time:
Prep Time in Hours and Mins:30M

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