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  #1   ^
Old Fri, Jun-13-14, 11:33
Bonnie OFS Bonnie OFS is offline
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Posts: 2,210
 
Plan: Dr. Bernstein
Stats: 188/175/135 Female 5 ft 4 inches
BF:
Progress: 25%
Location: NE WA
Default Portobello Mushroom Pizza

I got this recipe in the mail from Atkins, and found it on-line with the carb count. Atkins says 3.1 net carbs, Calorie Count says 1.6 - but they are far from perfect.

When I did a Google search I found out there are quite a few versions of this. I like the one where the mushrooms are broiled instead of baked - much faster. I followed the Atkins recipe, which was good but a bit bland. I'll jazz it up a bit next time I make it.

1 portobello mushroom (about 3 ounces)
1 tablespoon virgin olive oil
1 large clove garlic, sliced
1 tablespoon no-added-sugar tomato sauce
2 tablespoons shredded mozzarella cheese

Heat oven to 425 degrees and line a baking sheet with aluminum foil. Prepare mushroom by removing stem, wipe clean with a damp paper towel.
In a small sauté pan, heat olive oil until fragrant and shimmering; add garlic, lower heat and cook, stirring, until golden, being careful not to burn.
Place mushroom on lined baking sheet and brush both sides with olive oil.
Bake 30 minutes, or until fork tender, turner after 15 minutes. Remove from oven and raise heat to broil.
Top concave side of mushroom with tomato sauce, cheese and garlic.
Place under broiler for 1 minute or until cheese melts and bubbles.

http://community.atkins.com/Templat...63-001ec9b2b3c8

Last edited by Bonnie OFS : Fri, Jun-13-14 at 21:11.
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  #2   ^
Old Fri, Jun-13-14, 11:39
SunnyDinCA SunnyDinCA is offline
Senior Member
Posts: 1,069
 
Plan: Atkins/Keto-Queen
Stats: 257/151.0/150 Female 5-8
BF:
Progress: 99%
Default

I have yet to try this recipe, but am going to. When I "googled" I found that if you make an O ring out of the tin foil and place the mushroom on top of it...it prevents it from becoming soggy. I'm gonna "jazz" mine up with some red and green peppers too
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  #3   ^
Old Fri, Jun-13-14, 12:27
Robin120's Avatar
Robin120 Robin120 is offline
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Posts: 4,040
 
Plan: low carb
Stats: 171/125/145 Female 5'9
BF:
Progress: 177%
Location: DC
Default

ooh, these are a favorite of mine!

for spices- i liek to sprinkle mushroom with seasalt
spices i add to toss, after cooking- crushed red pepper, parmesan, basil......

for toppings- you can add olives, onions and peppers, artichoke hearts, pepperoni, sausage, fresh tomatoes, etc....

i like them best with extra cheese and extra garlic
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  #4   ^
Old Fri, Jun-13-14, 19:26
Rosebud's Avatar
Rosebud Rosebud is offline
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Posts: 23,512
 
Plan: Atkins
Stats: 235/135/135 Female 5'4
BF:
Progress: 100%
Location: Brisbane, Australia
Default

Quote:
Originally Posted by Bonnie OFS
I got this recipe in the mail from Atkins, and found it on-line with the carb count. Atkins says 3.1 net carbs, Calorie Count says 1.6 - but they are far from perfect.

When I did a Google search I found out there are quite a few versions of this. I like the one where the mushrooms are broiled instead of baked - much faster. I followed the Atkins recipe, which was good but a bit bland. I'll jazz it up a bit next time I make it.

1 portobello mushroom (about 3 ounces)
1 tablespoon virgin olive oil
1 large clove garlic, sliced
1 tablespoon no-added-sugar tomato sauce
2 tablespoons shredded mozzarella cheese

Heat oven to 425 degrees and line a baking sheet with aluminum foil. Prepare mushroom by removing stem, wipe clean with a damp paper towel.
In a small sauté pan, heat olive oil until fragrant and shimmering; add garlic, lower heat and cook, stirring, until golden, being careful not to burn.
Place mushroom on lined baking sheet and brush both sides with olive oil.
Bake 30 minutes, or until fork tender, turner after 15 minutes. Remove from oven and raise heat to broil.
Top concave side of mushroom with tomato sauce, cheese and garlic.
Place under broiler for 1 minute or until cheese melts and bubbles.

Hi Bonnie, can you please add link to where you found the link online, as per our Kitchen forum rules? Thanks.
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  #5   ^
Old Fri, Jun-13-14, 21:13
Bonnie OFS Bonnie OFS is offline
Senior Member
Posts: 2,210
 
Plan: Dr. Bernstein
Stats: 188/175/135 Female 5 ft 4 inches
BF:
Progress: 25%
Location: NE WA
Default

Quote:
Originally Posted by Rosebud
Hi Bonnie, can you please add link to where you found the link online, as per our Kitchen forum rules? Thanks.


I meant to! Actually thought I did.

So it's there now. Sorry!
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  #6   ^
Old Fri, Jun-13-14, 22:20
Rosebud's Avatar
Rosebud Rosebud is offline
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Posts: 23,512
 
Plan: Atkins
Stats: 235/135/135 Female 5'4
BF:
Progress: 100%
Location: Brisbane, Australia
Default

Thank you.
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  #7   ^
Old Wed, Jun-18-14, 23:48
pazia pazia is offline
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Posts: 374
 
Plan: Atkins
Stats: 00/00/00 Female 00
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One of my favorites too, but I don't bake it that long? Usually about 15 minutes is good.

I also add a bit of butter to the dish to cook the mushroom and give more flavor.

There usually is some liquid in the dish from the mushroom but you can pour it off (though it's tasty as well).

There's a brand of tomato sauce in a box that I can get at the supermarket here called Pomi, it tastes really fresh and doesn't have additives. I use it for the portabella pizzas all the time. It is liquid-y but still works well.
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