‘These Loaded Pizza Mushroom Caps are great for the low-carb community among us. Super easy, quick and great fun – Let’s make pizzas great again’
So we’re all in agreement here right? Pizza is life. Okay, good. With most things in life, when something’s good, why not make it great? I mean that’s certainly the motto that’s tried to be attached to pizza in recent times. You must have seen it, zucchini base pizzas, cauliflower base pizzas; I actually saw a sprout base pizza not too long ago… Yeah who knows. But all of these variations, for me, just don’t really cut the mustard. I’ve actually tried a cauliflower base pizza once and it just left me craving, well, a real kinda pizza.
H O W E V E R *cue hypocritical u-turn* When it comes to mushroom pizzas, I will eat my words. This pizza variation changed my entire outlook on life and pizza making itself. Christ I’m such a drama queen. But for real, these are tasty.
I actually got the inspiration for these loaded pizza mushroom caps off of good old Pinterest. I saw something along the lines of a pesto stuffed portobello mushroom and naturally thought ‘how can I increase the cheese content in what I’m looking at’. And voila, here we are.
And what’s great is that they’re SO easy to make! Just grab a spoon, gut out the gills (like below), chuck ’em in the oven for a bit then begin building your masterpiece. Simples!
And what’s even better (trust me, it gets better) is that these darling loaded pizza mushroom caps are perfect for the low-carb community among us. Or for those of us in less of a low-carb community and more of a ‘that means I can load with more cheese right?’ community. Personally if you couldn’t already tell, I’m totally in the latter.
Great fun to get the kids involved for that perfect party gathering snack, quick dinner or easy lunch. An awesome way to get rid of some leftovers in the fridge as well.
This recipe is super chilled in the sense that I’ve just offered a rough outline of what the deal is, whilst leaving you all with full control of what toppings, and how much ‘n’ little of those ingredients you want. Below is just some guidance, some inspiration if you will.
Would love to hear how you all get on and the creations you end up with! But until next time, ciao for now. (full recipe below)
'These Loaded Pizza Mushroom Caps are great for the low-carb community among us. Super easy, quick and great fun - Let's make pizzas great again'
- Portobello or Flat Mushrooms
- Pizza Sauce
- Mozzarella & Cheddar Cheese grated
- Red & Green Capsicum finely diced
- Chorizo sliced
- Dried Basil
- Salt & Pepper to taste
- Olive Oil
Remove the stalks and scrape out the gills with a teaspoon, knife or if you have one handy, I actually used a melon baller. Gently clean with a damp towel to remove any excess dirt.
Lightly coat with Oil and give a good seasoning of Salt and Pepper. Pop in the oven at 200c (390f) for 5-7 mins or until it begins to wilt and produce water.
Drain away/soak up the excess moisture then finish building your masterpiece. Use a first layer of pizza sauce, then mozzarella and top with cheddar. This will allow the Mozzarella to go gooey in the center and let the cheddar turn nice and crispy on the top. Evenly sprinkle the rest of your toppings and finish with a dusting of dried basil. Pop back in the oven and grill on high for a few minutes until the cheese starts to crisp.
Enjoy! Oh and maybe grab some napkins. That cheese is gonna be oozey.
Cheers guys, this has been ‘Loaded Pizza Mushroom Caps ’. Comment, share, do whatever you fancy but for crying out loud don’t go bacon my heart. See you next time 🙂