Do you remember the Portobello Mushroom Burgers? Well, I have continued to create low-carb and more plant-based recipes for my followers. These pizzas are the perfect easy weeknight dinners that are sure to please everyone. They also are a great way to enjoy the BBQ season while keeping things light and nutritious.
The health benefits of mushrooms have long been studies in Chinese medicine and are continued to be examined today. The phytonutrients in mushrooms have been thought to support white blood cell function to promote a healthy immune system. Naturally, occurring compounds within mushrooms have also examined to block pro-inflammatory responses in the body and support cardiovascular health. Mushrooms provide an excellent source of antioxidant minerals such as zinc, manganese, and selenium which can aid the body in combating oxidative damage caused by free radicals.
Mushrooms of all kinds, particularly portobello are a favorite meat substitute by many vegans due to the texture after they are grilled. If you are wanting to make this a vegan meal, just substitute the mozzarella cheese for a vegan substitute cheese such as Daiya.
Caprese Portobello Pizza's
Ingredients
- 1 tbsp avocado oil
- 4 portobello mushroom caps, stems removed
- 1/2 cup mozzarella cheese, torn into slices
- 1 cup grape tomatoes
- 2 tbsp chopped, fresh basil
- 1/4 cup balsamic vinegar
- 1 tbsp raw coconut sugar
- pinch of pink Himalayan sea salt and fresh ground pepper
Instructions
- Preheat grill or broiler setting in the oven.
- Spray or brush avocado oil on top and bottom of each mushroom.
- Fill each mushroom with cheese and mushrooms and grill/ broil for about 5-8 minutes (until the cheese is melted).
- Meanwhile on the stove in a small saucepan, bring vinegar and sugar to a boil over medium heat. Reduce to low and allow to simmer for 5-6 minutes to thicken.
- To serve, drizzle glaze overtop of the mushroom caps and sprinkle with chopped basil and serve immediately.
