Serves 4 / Prep time: 15 minutes / Cook time: 5 minutes
What would pizza be without gooey melted mozzarella? Mozzarella is produced using a method that spins the cheese from milk and then cuts it, called pasta filata. Mozzarella is a good choice for the keto diet. It is high in fat (65 percent), contains about 32 percent protein, and has only 3 percent carbs.
4 large portobello mushrooms, stems removed
¼ cup olive oil
1 teaspoon minced garlic
1 medium tomato, cut into 4 slices
2 teaspoons chopped fresh basil
1 cup shredded mozzarella cheese
1. Preheat the oven to broil. Line a baking sheet with aluminum foil and
set aside.
2. In a small bowl, toss the mushroom caps with the olive oil until well coated. Use your fingertips to rub the oil in without breaking the mushrooms.
3. Place the mushrooms on the baking sheet gill-side down and broil the
mushrooms until they are tender on the tops, about 2 minutes.
4. Flip the mushrooms over and broil 1 minute more.
5. Take the baking sheet out and spread the garlic over each mushroom, top each with a tomato slice, sprinkle with the basil, and top with the cheese.
6. Broil the mushrooms until the cheese is melted and bubbly, about 1 minute.
7. Serve.
PAIRS WELL WITH
These pizzas pack a lot of flavor, so you’ll need an assertive
main course to share the plate with them. Some wonderful options could include Bacon-Wrapped Beef Tenderloin (page 101) or Sirloin with Blue Cheese Compound Butter. These juicy mushrooms make a tempting snack, as well.
PER SERVING
Calories: 251; Fat: 20g; Protein: 14g; Carbs: 7g; Fiber: 3g;
Net Carbs: 4g; Fat 71%/Protein 19%/Carbs 10%