That’s SO Jenn’s Pizza Stuffed Mushrooms


Me: What would you like to eat?

Hubby: I feel like pizza.

Me: Funny, you don’t look like pizza.

BAHAHAHA! Oh man, it’s a regular comedy act over here. 

Anyway…I’d love to share some brilliant inner workings of this idea, but the truth is, I came home from the grocery store, realized the fresh mozzarella balls I purchased would fit perfectly into the caps of the mini portabellas I was putting away, and suddenly, my pop-in-your mouth pizzas were born.

These gluten-free, vegetarian gems make an ideal appetizer for entertaining (we’re still in awards season after all!) and a unique lunch or snack for all ages. The hearty, juicy mushrooms are fun to eat, cradling just enough sauce, cheese and seasoning to mimic the flavor of a fattening favorite, minus the calorie/carb laden crust.

And you can eat them no matter how you feel…or look.

Baby portabella mushrooms

Marinara sauce (1/2-1 teaspoon per mushroom)

Small fresh mozzarella balls (one per mushroom)

Olive oil for brushing

Italian seasoning to taste

Kosher salt to taste

Pepper to taste

Rinse and pat dry mushrooms.
Preheat oven to 425º and remove stems.

Brush each mushroom cap with olive oil.

Season with salt and pepper.

Bake for about 10 minutes, then blot any liquid from the center.

Fill each cap with 1/2-1 teaspoon marinara sauce.

Nestle one mozzarella ball into each pool of sauce.

Sprinkle with Italian seasoning, salt and pepper to taste.

Bake for an additional 5 minutes until cheese is melted.

Eat and enjoy your low-carb pizza appetizer!


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