I have this problem. It’s a pretty common problem. This problem doesn’t make me special. It’s not unique and, it’s certainly not a cool problem like having to decide between the Bahamas and Paris for your vacation destination. You ready for it?
I really, really, really like junk food.
There, I said it.
Sure, it’s not a bad problem. It’s not like ‘my car broke down and my puppy ran away’ bad. It’s just bad in the ‘I bought a brand new pair of jeans and if I keep eating like this, I won’t fit into them by next week’ bad.
So, you see, while my problem certainly doesn’t qualify for a sympathy card or a stiff drink (if I drank…) , it’s still a problem. Jeans are pricey after all and, wasting money is not good. No need to worry however (because, I know you’re totally worried for me!). I have a solution.
Whats a girl to do?
Skip the carbs! Yep, that’s just what I did with these portobello pizza’s. Now, most people would just opt to give up the pizza altogether but, not I. I am a fighter and a dedicated junk food lover! I couldn’t give up pizza if I tried! Thankfully though, by replacing the traditional breaded crust with a yummy mushroom cap, I can have my pizza and eat it too!
These portobello pizza’s are just as good as they look! I was a little skeptical starting out. I was worried they would get soggy and only be a sad, mushy version of what a pizza should be. I was wrong (that seems to happen a lot.). By baking the mushrooms first and sopping up the juice before the toppings went on, these turned out amazing and are certainly an acceptable replacement for my usual carbohydrate loaded feast. I won’t be giving up the carbs for good but, these portobello pizza’s will certainly keep me happy until I’m out of the danger zone of not fitting into my jeans.
Yields 4 Servings
4 Large Portobello Mushroom Caps
1/2 Cup Pizza Sauce
1 Cup Reduced Fat Mozzarella Cheese, Shredded
Toppings (Optional and your choice. I used sliced cherry tomatoes, onions, and asparagus.)
Preheat oven to 400 degrees. Prepare mushrooms by removing the stem and scraping out the mushroom gills with the side of a spoon. Place the mushroom caps on a baking sheet and bake for 25 minutes. Remove from oven and, using a clean cloth or paper towel, sop up the juices from the top of the mushrooms and from the baking tray (careful, it’s hot!!). Divide the sauce evenly between the mushroom caps (about 2 tablespoons each) and then sprinkle each cap with 1/4 cup shredded cheese. Top with any additional toppings you desire and bake for 20 minutes. Enjoy!
Fun fact: My spell check is telling me that portobello should be ‘potbelly’. Ha! I showed you spell check! No potbelly with these low carb treats. Take that spell check!