Hoppy Monday all!
Last week I had the opportunity to attend the Bard Valley Natural Delights Medjool Date Summit in yuma, AZ! I had incredible time learning about the harvesting process and taste testing delectable recipes that I MUST share with you guys! I also met some new friends that I already miss since departing on Friday! Wahhhh. I’ll be giving you guys a full rundown of the blogger summit later this week. I cannot wait to tell you about my trip!

Today’s recipe is a Portobello Mushroom Pizza!
Loaded with veggies, this pizza is low-carb, gluten-free, and super filling!
Bon Appétit!
Portobello Pizza 10
Portobello Pizza 9
Portobello Pizza 1
Portobello Pizza 2
Portobello Pizza 3
Portobello Pizza 4
Portobello Pizza 5
Portobello Pizza 6
Portobello Pizza 7
Portobello Pizza
Serves 1

2 large portobello mushrooms
1 tomato
1/4 cup reduced fat mozzarella cheese
1/4 cup chopped onion
1 Tbsp olive oil
1 tsp lemon juice
1/2 tsp minced garlic
pinch of salt
pinch of pepper

Preheat oven to 400 degrees. Chop onion and mince garlic. Pour olive oil into a saucepan over medium high heat and add onions and garlic. Cook onions and garlic until they are slightly browned. Dice tomato and add to the saucepan along with salt, pepper, and lemon juice. Bring the sauce to a simmer and cook for 3-5 minutes. Remove gills from the portobello mushrooms by scraping with a spoon. Place portobellos on a baking sheet coated with nonstick cooking spray. Pour the sauce into each portobello and top with cheese. Bake for 12 minutes. After 12 minutes, set oven to broil for 30 seconds to 1 minute to brown the cheese. Remove from the oven and enjoy!
Tip: I suggest lining your baking sheet with foil and coating the foil with nonstick cooking spray for an easier cleanup. The portobello mushrooms tend to get pretty juicy will cooking!

In a hurry? You can always use organic tomato sauce in place of the homemade sauce! I would recommend about 2 Tbps of store-bought sauce per portobello pizza.

Vegan? Use a vegan cheese substitute such as Daiya Mozzarella Style Shreds!

Portobello Pizza 8
The Rabbit Food Pyramid Breakdown
Produce: portobello mushrooms, tomato, onion, garlic
Whole Grain: none
Protein: reduced fat mozzarella cheese
Plant Based Fat: olive oil

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15 Responses so far.

  1. Love portobello mushrooms! This looks good- definitely gonna have to try this. If you don’t mind, was just wondering, when you lost all the weight, did you have a calorie restriction? If so, how many calories did you limit yourself to a day? I want to lose 10 pounds and get back into shape!

    Response from Stephanie
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    • Hi Stephanie! When I first started using weight I was on Nutrisystem (pre-packed shelf stable meals), and after that I became very obsessed with counting calories and decided that was just not a healthy way to live. I learned how to portion meals using specific measurements from each food group (examples are listed in the Rabbit Food Pyramid). By sticking with these measurements as a guide to build each meal, there is no need for calorie counting! It’s all about portion sizes and balanced meals!

      Response from Catherine
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      • Awesome! Thanks so much! I definitely am going to follow the rabbit food pyramid. You’re a great inspiration to others, thank you for sharing all your recipes and tips :)

        Response from Stephanie
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        • Awww thank you so much Stephanie!
          I haven’t really gone over the pyramid since I started my blog and you’re inspiring me to write a “refresher” post about it :)

          Response from Catherine
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          • You’re welcome! and aw yay! that sounds like a great idea :)

            Response from Stephanie
  2. Oh my goodness – these look super easy and delicious! I’m all about healthy versions of pizza <3

    Response from Becky @ Olives n Wine
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    • Me too! I think I have 10 recipes for lightened up pizzas! hahaha I’ll have to do a pizza recap soon!

      Response from Catherine
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  3. This looks so simple and yummy :)

    Response from Jojo @ RunFastEatLots
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    • So simple and definitely yummy!

      Response from Catherine
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  4. Amazing recipe! :)

    Response from Ceady
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    • Thank you Ceady!

      Response from Catherine
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  5. What a great idea! Looks like it will be a nice balance instead of being too mushroomy which I find with many portobello recipes.

    Response from Patrice
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  6. Just made these for dinner and they were so yum! I even threw a handful of arugula on top for a “salad” pizza. Thanks girl!

    Response from Lyz
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    • Yayyy! That’s so great to hear! xo

      Response from Catherine
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  7. Mine are in the oven right now! I can’t wait to eat them! I added a bit of spinach for a little more veggies :) I’m excited to try more of your recipes!

    Response from Sarah
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