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Portobello Mushrooms with Pesto, Sun Dried Tomatoes and Goat Cheese
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Portobello Pesto Pizzas

A fully vegetarian and elegant dinner, these Keto Portobello Pesto Pizzas can be on the table within 30 minutes. Flavorful and easy to pull together for a keto friendly family meal.
Course dinner
Cuisine American
Keyword Keto Family Dinner, keto pizza
Prep Time 2 minutes
Cook Time 25 minutes
Total Time 27 minutes
Servings 6 Pizzas
Calories 186kcal

Ingredients

  • 6 portobello mushrooms large
  • 3 tbsp olive oil
  • ⅓ cup pesto sauce good quality jarred or homemade
  • ⅓ cup goat cheese or feta cheese
  • ⅓ cup sundried tomatoes
  • ⅓ cup red onion sliced
  • Salt and pepper
US Customary - Metric

Instructions

  • Preheat oven to 350*. Line a rimmed baking sheet with parchment paper. Take the stems off each portobello mushroom cap and place topside down on baking sheet.
  • Evenly drizzle olive oil over all the inside of all 6 mushroom caps. Then sprinkle salt and pepper over the inside of the mushroom caps. Place baking sheet in 350* oven for 20 mins. Remove from oven and set aside. Keep oven on at 350*.
  • First spread the pesto sauce inside and evenly between all 6 mushroom caps. Then sprinkle on the sun dried tomatoes and red onion. The top each mushroom cap with your cheese of choice.
    Portobello Pesto Pizzas Toppings
  • Return rimmed baking sheet to oven for 5-7 mins or until cheese is fully melted.
  • Sprinkle with basil garnish if desired. Enjoy!

Notes

Black olives, optional

Nutrition

Serving: 1Pizza | Calories: 186kcal | Carbohydrates: 8g | Protein: 5g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 198mg | Potassium: 528mg | Fiber: 2g | Sugar: 5g | Vitamin A: 460IU | Vitamin C: 3.1mg | Calcium: 51mg | Iron: 1.2mg