If you love pizza but want to keep things low-carb, this is the perfect recipe for you! Large portobello mushroom caps make a delicious, nutrient-dense alternative to traditional crust—rich in beta-glucan fiber and trace minerals to support gut health and immunity.
Ingredients
4 large portobello mushroom caps
1 cup of your favorite pasta or marinara sauce
1 cup organic shredded mozzarella (or dairy-free cheese alternative)
2–3 tablespoons Italian-style breadcrumbs (or gluten-free option)
Instructions
Preheat oven to 425°F (220°C).
Gently clean each mushroom with a damp paper towel to remove dirt.
Remove the stems
Place mushroom caps gill-side up on a parchment-lined baking sheet.
Spoon about 2 tablespoons of sauce into each mushroom.
Top with shredded cheese, followed by a light sprinkle of breadcrumbs.
Bake for 20–30 minutes, or until the mushrooms are tender and the cheese is golden and bubbling.
Let cool slightly before serving.
Tips
Serve with a side salad for a complete low-carb meal that's tasty and satisfying!
~Rajsree Nambudripad, MD
