The Atlanta Journal-Constitution
KETO PORTOBELLO MUSHROOM PIZZA
A keto diet requires some creativity when trying to re-create classic comfort foods. Portobello mushrooms are a perfect replacement for dishes in which bread is used, like this pizza. Top with low-carb veggies, full-fat ricotta and grated Parmesan cheese.
4 large (about 4 1/2 inches across at the thickest part) portobello mushroom caps
1 tablespoon avocado oil
1/4 teaspoon sea salt, divided
1/4 teaspoon freshly ground black
pepper, divided
1 cup chopped baby spinach
1 cup whole-milk ricotta cheese
1/4 cup grated Parmesan cheese 2 tablespoons chopped fresh basil
leaves
1 garlic clove, minced
1 teaspoon dried parsley
1 plum tomato, finely diced
1/4 cup shredded whole-milk
mozzarella cheese
Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
Using a spoon, scrape away the gills on underside of the mushroom caps and discard.
Brush the mushroom caps with avocado oil, and sprinkle with 1/8 teaspoon each of the salt and pepper. Put the mushroom caps on the baking sheet, gill-side up, and bake until tender, about 10 minutes.
In a medium bowl, mix the spinach, ricotta, Parmesan, basil, garlic, parsley and the remaining 1/8 teaspoon each salt and pepper. Evenly divide the mixture among the 4 mushroom caps (about 1/4 cup each), and top each with a spoonful of diced tomato and 1 tablespoon mozzarella. Return the mushrooms to the oven, and bake an additional 5 minutes, until warmed through.
Remove from the oven and allow the mushrooms to cool for about 10 minutes before serving. Serves 4.
Per serving: 220 calories (percent of calories from fat, 60), 14 grams protein, 9 grams carbohydrates (7 grams net carbs), 2 grams fiber, 15 grams fat (8 grams saturated), 41 milligrams cholesterol, 305 milligrams sodium. Recipe from “The Essential Vegetarian Keto Cookbook” © 2018 by Penguin Random House LLC. Published by Rodale Books, an imprint of Penguin Random House. Used with permission.