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RECIPE: Mushroom Cap Pizza

12-15 large stuffing mushrooms, stems removed (or large portebello mushrooms)

Marinara sauce (read the label, only use a natural, no sugar added variety)

Favorite pizza toppings such as Italian sausage, pepperoni, olives, onion, garlic, etc.

A mixture of grated Italian cheeses such as parmesan, provolone, mozzarella, asagio, etc.

Mascarpone cheese [or cream cheese] (optional)

Clean the mushroom caps and place “inside down” on a plate. Microwave for 2 minutes until slightly tender. Drain all liquid off the plate and dab the inside of each mushroom cap with a paper towel to get as much moisture out as possible.

Assemble mushrooms… spread a little mascarpone cheese in the bottom of the cap, add a little sauce and toppings and then sprinkle with cheese.

Bake at about 350 until cheese is melted. Place under broiler for 5 minutes or until cheese is browned and ingredients are warm.

*Side Note: Make sure your toppings are at least room temperature or slightly heated before you assemble the pizzas.  If not, your cheese may be melted and bubbly on top but the ingredients underneath will not be warm.