It’s was a sunny afternoon. At the bus stop, I flagged and boarded the first bus that would bring me to the neighborhood mall. From my watch, it was already 10 minutes past 1 o’clock and my stomach was already grumbling. The first thing that came to my mind was a Subway sandwich. So when I reached the mall I, hurried to Subway and ordered their Ham Cold Cut Trio combo from one of their S$5 combo everyday-all-day-promotions.
After munching my sandwich, I dropped by Cold Storage to grab a pack of Portobello mushrooms for our dinner. I planned to cook Portobello Mushroom Pizza because I wanted to use up the remaining ingredients from my my Broccoli Pizza Frittata.
Pizza is one of my family’s all-time-favorites. But as we all know, the conventional pizza recipe has a high carb content because of the crust! So to satisfy our craving for pizza and at the same time lower our carb intake, I substitute the flour-based crust with juicy and meaty Portobello mushrooms. Trust me, this pizza recipe will still give you the enjoyment of eating pizza! If you want to have a vegetarian variety, just remove the pepperoni or salami from the ingredients.
- 8 cherry tomatoes, halved
- 8 slices pepperoni or salami
- 4 large portobello mushrooms, stems removed
- 4 tablespoons of tomato sauce
- ½ green bell pepper, sliced
- 1 medium onion, chopped
- 1 teaspoon parmesan cheese, grated
- ½ cup of mozzarella, shredded
- 4 sprig Fresh parsley (1 teaspoon dry)
- 2 tablespoons olive oil
- pinch of salt & pepper
- Preheat the oven to 200C/400F degrees.
- Lay a parchment paper on a baking sheet or spray olive oil on a baking sheet and place the portobello mushrooms on the sheet, bottom side up.
- Spread tomato sauce in each mushroom. Sprinkle with parsley, salt and pepper.
- Place the tomatoes, onions, green bell pepper, salami and cheese on top.
- Bake for 15 minutes or until cheese is melted and golden.
- Sprinkle with parmesan cheese before serving.