Craving pizza but want a healthier option? These portobello mushroom pizzas are a fantastic low-carb alternative. They are topped with marinara sauce, fresh veggies, and a blend of cheeses, offering a flavorful and nutritious meal. Making mindful swaps like this can help you enjoy your favorite foods while sticking to your health goals.

INGREDIENTS
4 large portobello mushroom caps, stems removed and gills scraped out
1/2 cup marinara sauce (preferably low-sodium)
1 cup part-skim mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
1/4 cup bell peppers, diced
1/4 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/2 cup part-skim ricotta cheese
1/2 tsp dried oregano
1/2 tsp garlic powder
Fresh basil leaves, for garnish
Olive oil spray
Salt and pepper to taste

METHOD
1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Place the portobello mushroom caps on the baking sheet, gill side up. Lightly spray with olive oil and season with salt and pepper.
3. Spread a spoonful of marinara sauce over each mushroom cap. Sprinkle the shredded mozzarella cheese evenly over the sauce. Top with diced bell peppers, cherry tomatoes, and red onion. Add small dollops of ricotta cheese over the toppings. Sprinkle grated Parmesan cheese, dried oregano, and garlic powder over each mushroom.
4. . Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly, and the mushrooms are tender.
5. Remove from the oven and let cool for a minute. Garnish with fresh basil leaves before serving.

Nutritional Information (per serving – 2 mushroom pizzas):
Calories: ~350
Protein: ~32g
Carbohydrates: ~12g
Fat: ~20g