I know we talk about lifestyle changes a lot in our recipes. We are just so happy about the results we've had with our weight loss and positive outlook on everything in life. In order to keep the diet from getting boring and always eating the same thing we keep trying new ways to change the foods we love. This week, we took on pizza with these AMAZING Pizza Stuffed Portobello Mushrooms.
Pizza lovers!!!
It all started last week when we both wanted a pizza in the worst sort of way. You know that feeling when you bite into that juicy pizza filled with the exact amount of sauce and cheese, that is perfectly hot to not burn the top of your mouth but still super cheesy! Who am I kidding, I totally burn my mouth...I'm not waiting!
Unfortunately, we had already hit our calories for the week and it was only Tuesday!!! So we decided to substitute the pizza crust for a healthy alternative to satisfy our pizza craving. We thought about trying the Cauliflower pizza crust but we were also feeling lazy and wanted something we could cook on the grill. It was one of those hot summer days to enjoy outside. So, we decided to try Portobello Mushrooms since we had so much success with our Steak Lover Mushroom, and before you know it, pizza-stuffed Portobello Mushrooms were being created!
Pizza Stuffed Portobello Mushrooms
The beauty of this pizza-stuffed Portobello mushroom recipe is that it really does help with those pizza cravings!!
We only use 2 ounces of Mozzarella in the cheese mixture because, when combined with 2 Tablespoons of Whipped Cream cheese, you get all of the flavors of the Mozzarella with the extra creaminess of the cream cheese, oh and a lot fewer calories. You could use 2 Tablespoons of Ricotta cheese instead of the whipped cream cheese but that can add a few more calories. We also added half a head of Roasted Garlic to the cheese mixture. On a side note, the roasted garlic smells so good when it's in the oven. If you want it spicy, like we do, add a couple of Serrano peppers. Finally, sprinkle the top with some oregano and parmesan cheese and set it back on the grill to get that gooey cheesy texture you desire.
Grilling the Mushroom
Remove the mushroom stems and grill separately. Use to make an Omelet the next day See our grilled mushroom omelet recipe.
Grilled mushrooms are juicy and extremely flavorful, and they have a meaty texture. We start by spraying Pam Olive Oil spray over the mushrooms. Then placing them face down on the grill over the coals.
I know a lot of people will say this will dry out the mushrooms we have found it does not. In fact, we have found it pulls the juices out as long as you don't leave them on too long. When you flip the mushrooms over you will see water form in the tops. Leave the water, it keeps the mushrooms moist.
Place the tomato mixture in a grill-safe container. We use heavy-duty foil and make a "foil boat". It works great and can be thrown away after the tomatoes are cooked. . .no clean up!!!! The tomatoes will get really soft and some will pop open. So good and a perfect topping for the Mushrooms.
After you flip the mushrooms take them off the direct coals and cover the grill. Try to keep the grill temperature around 350 degrees. Check them in 3 to 5 minutes, they should be a little soft but still firm. Kind of like the feel of a medium-cooked steak.
Fill mushrooms with cheese mixtures and top with sliced tomatoes.
Cover and grill for a few minutes until the cheese melts through. About 2 -3 minutes depending on the grill temperature. After the cheese has melted add the tomatoes and parmesan cheese. We love adding fresh herbs on top like oregano, basil or thyme.
Enjoy!!!!!
Ultimate Mushroom Pizza
Ingredients
Portobello Mushrooms
- 2 Large Portobello Mushrooms
- Olive Oil Spray A light spray of Olive Oil Spray like Pam
Tomatoes
- ½ Cup Cherry Tomatoes or 3 Medium Tomatoes
- 2 Cloves Garlic Or use Roasted Garlic. See instructions to Roast Garlic
- 1 teaspoon Sea Salt
- 1 Tablespoon Olive Oil
Cheese Mixture
- 2 Ounces Mozzarella cheese
- 2 Tablespoons Parmesan cheese Or Asiago Cheese
- 2 ½ Tablespoons Cream Cheese (Whipped) Can substitute with Ricotta Cheese
- ½ Tablespoon Crushed Red Pepper Use only if you like spicy food
- 1 Teaspoon Oregano 1 Tablespoon Fresh Oregano
- 1 Tablespoon Fresh Basil Optional
Instructions
Grilling Mushrooms
- Remove Stems from Mushrooms. Save stems and grill separately. Great to use stems in an Omelet the next day.2 Large Portobello Mushrooms
- Spray Olive Oil on Mushroom Caps and sprinkle with Salt and Pepper to taste. (You can always add more salt and pepper after they are cooked). Place the Tomatoes on the grill same time as the MushroomsOlive Oil Spray
- Place Mushrooms face down on Grill over the hot coals. Grill for 2 to 3 minutes. Tops should be a little soft to the touch
- Flip Mushroom caps and move off direct coals. Cover Grill and grill mushrooms for 3 to 5 minutes. It all depends on the heat of the grill.
Grill Tomatoes
- Mix together cheery tomatoes, garlic, sea salt, and olive oil. Put the tomato mixture in a foil boat or small cast iron skillet.½ Cup Cherry Tomatoes, 2 Cloves Garlic, 1 teaspoon Sea Salt, 1 Tablespoon Olive Oil
- Place the tomatoes on the grill at the same time as the Mushroom caps
Toppings added to the Mushroom Pizza
- Mix together Mozzarella Cheese, Cream Cheese, Roasted Garlic, Crushed red pepper flakes (add pepper only if you want some spice), Oregano.2 Ounces Mozzarella cheese, 2 ½ Tablespoons Cream Cheese (Whipped), ½ Tablespoon Crushed Red Pepper, 1 Teaspoon Oregano
- Add Cheese Mixture to fill Mushroom caps Cover Grill and cook until cheese is melted about 2 minutes. Remove from grill when cheese is melted.
- Place grilled tomatoes on top of Cheese mixture and sprinkle on Parmesan Cheese. Sprinkle the top of the Mushrooms with Fresh Basil2 Tablespoons Parmesan cheese, 1 Tablespoon Fresh Basil
- Enjoy
Nutrition
Other Stuffed Mushroom Ideas:
We found there are so many fun ways to grill Portobello Mushrooms and the toppings are unlimited: Here are a few of our favorites:
Please let us know what you think