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Keto Portobello Mushroom Margherita Pizza

Reprinted with permission from Rockridge Press from the fasting guide and cookbook Keto Intermittent Fasting: 100 High-Fat Low-Carb Recipes and Fasting Guidelines to Supercharge Your Health by Brian Stanton with Michelle Anderson.
Portobello mushrooms have a meaty texture that soaks up spices, herbs, and other flavorings like a sponge. It’s no wonder they’re a main course in many vegan and vegetarian restaurants. Mushrooms are a rare vegetable source of vitamin D and also contain high levels of potassium. The cheese and olive oil (the fats) in this recipe help you absorb that all-important vitamin D.
Serves 6

Ingredients List

  • 1/2 cup extra-virgin olive oil
  • 1 tsp minced garlic
  • 6 large portobello mushrooms, stems removed
  • 1 cup low-carb tomato sauce
  • 2 cups shredded mozzarella cheese
  • 2 Tbsp chopped fresh basil, for garnish
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Instructions

  • Preheat the oven to broil. Line a baking sheet with aluminum foil and set aside.
  • In a medium bowl, stir together the olive oil and garlic; then add the mushrooms to the bowl. Rub the oil all over the mushrooms and place them gill-side down on the prepared baking sheet.
  • Broil the mushrooms until they are tender, turning once, about 4 minutes in total.
  • Remove the baking sheet from the oven and evenly divide the tomato sauce among the mushroom caps, spreading it on the gill side. Then top with the mozzarella cheese.
  • Broil the mushrooms until the cheese is melted and bubbly, 1 to 2 minutes.
  • Serve topped with the basil.

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