(WSVN) - If you love the taste of pizza, but aren’t a big fan of the carbs that come with it, we’ve got the perfect recipe for you. A healthy take on this Italian classic is on the menu as we grab a Bite with Belkys.
The Chef: Belkys Nerey
The Dish: Portobello Pizzas
Ingredients:
6 Portobello mushroom caps, stems removed, washed and dried with a paper towel
2 Tbs. extra virgin olive oil
2 Tsp. minced garlic
6 Tsp. Italian seasoning
3/4 cup pizza sauce (garlic and herb)
1 1/2 cups reduced-fat shredded mozzarella cheese
30 miniature-sized pepperonis
6 cherry or grape tomatoes, sliced in half or thin
salt and pepper to taste
Method of Preparation:
Preheat oven to broil / grill settings on high heat. Arrange oven shelf to the middle of your oven.
Combine the oil, garlic and 4 teaspoons of the seasoning together in a small bowl. Brush the bottoms of each mushroom with the garlic oil mixture and place each mushroom, oil side down, on a lightly greased baking sheet / tray.
Fill each mushroom with 2 tablespoons of the pizza sauce per cap, ¼ cup of mozzarella cheese, 6 pepperoni miniatures and tomato slices. Broil / grill until cheese has melted and is golden in color (about 8 minutes).
To Plate:
Sprinkle with the remaining Italian seasoning (or mixed herbs), and season with salt and pepper to taste.
* Use dry cheese such as shredded mozzarella to get the best results. Using fresh mozzarella may cause the mushrooms to release some liquid during the broiling / grilling process.
Do NOT overbake them! They WILL release a lot of liquid if left in the oven for too long!
Serves: 6
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