Description
Flavor-packed grilled portabella mushroom pizzas topped with fresh veggies, melty cheese, and tangy tomato sauce. A quick, low-carb twist on pizza night.
Ingredients
- Portabella Mushroom Caps: 4 large, stems removed and gills scraped out
- Olive Oil: 2 tablespoons
- Garlic Powder: 1 teaspoon
- Salt: 1/2 teaspoon
- Black Pepper: 1/4 teaspoon
- Pizza Sauce: 1/2 cup
- Shredded Mozzarella Cheese: 1 cup
- Cherry Tomatoes: 1/2 cup, halved
- Bell Pepper: 1/2 cup, diced
- Red Onion: 1/4 cup, thinly sliced
- Fresh Basil: A handful, torn
Instructions
- Preheat Your Equipment: Preheat your grill or grill pan to medium heat, about 375–400°F.
- Combine Ingredients: In a small bowl, mix olive oil, garlic powder, salt, and pepper. Brush mixture over portabella caps.
- Prepare Your Cooking Vessel: Place mushrooms gill-side down on the grill for 3–4 minutes.
- Assemble the Dish: Flip mushrooms, add sauce, cheese, and toppings.
- Cook to Perfection: Close grill lid, cook 5–7 minutes until cheese bubbles and veggies soften.
- Finishing Touches: Remove and top with fresh basil.
- Serve and Enjoy: Serve warm with salad or crusty bread.
Notes
- Note: Scrape out mushroom gills to reduce moisture.
- Note: Don’t overload with toppings to avoid sliding off.
- Note: Use grill baskets for easy handling.