Bring back pizza nights with this zero dough veggie-packed portobello mushroom pizza. Unconventional and absolutely delicious. Cooked in 30 minutes, and gone in seconds!
Anyone for pizza?
Trust me when I say, this portobello mushroom pizza will not disappoint.
Our kids can’t get enough of it! Sometimes they ask for pizza several times in a week. Instead of sticking to the classic style of dough with tomatoes and cheese, I try and find unique ways to satisfy their pizza cravings, and pack in more veggies. This portobello mushroom pizza hits the spot.
Stir-fried garlic leeks with cheese and a sprinkle of chilli flakes are a simple and mouthwatering combination; that’s only made better with portobello mushroom as a base. It’s a lighter option than regular pizza, that’s ultra flavourful and succulent. The best part? All the ingredients can be prepped in advance to save you time. I often assemble them the night before, and melt the cheese in the morning – ready to take for lunch.Trust me when I say, this portobello mushroom pizza will not disappoint. Click To Tweet
Leeks make such a delicious topping. They are a member of the onion family, but offer a delicate and sweeter taste, compared to onions. They can be enjoyed raw or cooked, and only the white part is usually eaten.
When shopping for leeks, choose ones that are firm, with as much white as possible. Unwashed leeks can be stored in the fridge for a couple of weeks. I chop them first, and then wash them thoroughly, by separating the rings to remove all the dirt. Leeks are a rich source of vitamin A, and a good source of vitamin C and folate.
Did you know that a portobello mushroom has more potassium than a banana? They’re also low in fat, high in fibre and a rich source of selenium and copper, along with some B-vitamins.
How to prep a portobello mushroom?
Start by removing the stem. You can use your hands to twist and remove or a use a knife. Some people choose to keep the gills, and cook the mushroom “as is”. I like to scrape off the black gills using a teaspoon because I think they taste better. Then, using a damp paper towel, I wipe the mushrooms clean – to remove any dirt. With a dash of olive oil and seasoning, the mushrooms are baked in the oven for 10-15 minutes.Did you know that a portobello mushroom has more potassium than a banana? Click To Tweet
Assembling your portobello mushroom pizza
Once baked, the cooked leeks are spread over the mushrooms, topped with cheese and a sprinkle of chilli flakes. They’re sent in the grill, for a few minutes, to melt the cheese. Once ready, you’re going to want to dig right in, because they taste the best, when piping hot.
I don’t think it’s a big secret that I love colourful plates. I tend to serve my portobello mushroom pizza on a bed of salad. If you’re looking to accompany this with a protein packed salad recipe, check out my Kala Chana Chaat Salad recipe. I think it’s a match made in heaven!
If you try this recipe, would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram, Facebook and twitter! Can’t wait to see your photos.
Portobello Mushroom Leek Pizza | Low Carb, Gluten Free Recipe
- 5 portobello mushrooms
- 1.5 tsp sea salt
- 4 tbsp olive oil
- 3 cloves garlic large
- 2 leeks small, washed and sliced in medium pieces.
- 1/2 cup cheese cheddar
- 1 tsp chili flakes
- Preheat the oven to 400 degrees Fahrenheit
- Prepare the mushrooms by removing the stem and scraping the black gills off with a teaspoon
- Using a damp paper towel, wipe the mushroom to remove any dirt
- Place the mushrooms on a lined baking sheet. Using a brush, dip into 1 tbsp of olive oil and brush the oil over the mushrooms. Sprinkle 1 tsp salt on all the mushrooms. Bake in the oven for 10 minutes, face up and then 5 minutes face down
- Meanwhile, prep and cook the leeks. On high heat, in a medium pan, add 3 tbsp olive oil. Once heated, add the garlic and fry until it releases its scent. Add the leeks and stir well to coat. Make sure you pat-dry the leeks before adding them to the pan. Otherwise, they will be soggy
- Continue to stir-fry the leeks on high heat, stirring continuously to ensure they don’t burn. Add 1/2 tsp salt. Once cooked, set aside
- Once the mushrooms are cooked, remove from the oven and spread the cooked leek mixture on the mushrooms. Add cheese and sprinkle the chilli flakes over the mushrooms. Send under the grill to melt the cheese for a few minutes
- Serve hot with salad
- Don't wash the mushrooms simple remove any dirt with a damp cloth or paper towel
- Make sure to dry the leeks before adding to the pan or they will be soggy
- Leftovers can be stored in the fridge and reheated
- I love to use cheddar but any good melting cheese will do
- Feel free to add any other additional topping you like