Portobello and Prosciutto Pizza Recipe
Looking for a healthy alternative to a pizza? How about using a portobello mushroom as the base? This recipe is part of Meal Plan 3 in Lauren Klukas’s The Complete Plate: 120 Recipes • 30 Meal Plans • A Stronger, Healthier, and Happier You. This practical cookbook shows that weight maintenance, and weight loss, can be achieved through a balanced diet of ingredients that come together to meet both nutritional and caloric demands.
Note: 122 kcal (1500) – * note: the cookbook features 2000 kcal and 2500 kcal measurements.
Portobello and Prosciutto Pizza
Prosciutto – 1 slice (15 g)
Tomato paste – 2 Tbsp
Portobello mushroom, cap, stem and gills removed
Red bell pepper, deseeded and chopped – 1 Tbsp
Shallots, thinly sliced – 1 tsp
Soft goat cheese, crumbled – 2 tsp (10 g)
Arugula – 1/4 cup (5 g)
- Preheat the oven broiler to 450°F. Line a baking sheet with parchment paper.
- Heat a skillet over medium-high heat. Add prosciutto and cook for 30 seconds on one side, flip and cook for another 30 seconds to a minute, until prosciutto is crispy and golden brown. Remove from heat and set aside.
- Place mushroom caps, top-side down, on the prepared baking sheet. Evenly spread tomato paste on the inside of cap(s). Crumble prosciutto and sprinkle evenly over tomato paste. Top with red pepper, shallots, and goat cheese.
- Broil for 7–10 minutes, until cheese begins to bubble and turn golden brown. Remove from oven, top with fresh arugula, and serve.
Grab and Go
Prepare pizza(s) ahead of time. When ready to eat, cook in toaster oven for 3–5 minutes, until cheese is golden brown, or heat in microwave for 1–2 minutes, until warm.