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Portobello Eggplant Pizzas

These giant mushrooms are mature cremini mushrooms. Not only are they intensely flavorful, these versatile behemoths can be baked, braised, grilled, and roasted, and they are simply delicious when made into a satisfying pizza.

Image of Portobello Eggplant Pizzas

4 Portobello mushrooms (5 to 6 inches in diameter), stems removed
4 tablespoons extra virgin olive oil
1 eggplant (8 ounces), cut into ¼ - to ½ -inch-thick rounds
¼ cup freshly grated Parmesan cheese
1 to 2 Roma tomatoes, cut into 8 to 12 thin rounds
¾ teaspoon fresh thyme (or ¼ teaspoon dried thyme leaves)
¼ teaspoon coarse salt
¼ teaspoon freshly ground pepper


Serves: 2


Preheat oven to 375 degrees F. Coat a rimmed baking sheet with a nonstick vegetable spray. Use a damp paper towel to clean the Por­tobello mushrooms.

Heat a large skillet over medium heat for 2 minutes. Add 2 table­spoons olive oil and swirl the pan to coat the bottom evenly. Add the Portobello mushrooms and cook on both sides for 5 minutes. Trans­fer the mushrooms to a double thickness of paper towels and set aside.

Meanwhile, brush the eggplant rounds with the remaining olive oil. Place them on the prepared baking sheet and bake for 20 minutes or until tender. Turn the slices over and bake 5 minutes. Transfer the eggplant to a plate.

To make the eggplant pizzas, place the Portobello mushrooms on the baking sheet. Sprinkle each mushroom with Parmesan cheese, di­viding evenly. Arrange the tomato slices, slightly overlapping each other, on the mushrooms and top with overlapping slices of eggplant. Season each with thyme, salt, and pepper. Bake for 10 minutes.


To make roasted red pepper pizzas, follow the instructions for cooking the Portobello mushrooms. Top each cooked mushroom with half of a roasted red pepper found in Spicy Roasted Red Pepper Soup. Place two large fresh basil leaves on each red pepper and then sprinkle 6 to 8 tablespoons grated mozzarella cheese over each pizza, dividing evenly. Bake the pizzas as above or until the cheese has melted.


20g carbohydrates, 402 calories, 14g protein, 32g fat, 11g dietary fiber, 501mg sodium, 10mg cholesterol

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