Portobello Pizza

  • Date April 16, 2013
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Portobello Pizza stuffed with Spaghetti Squash and Topped with Goat Cheese & Fresh Basil

On Tuesday nights Brett has rugby which allows me a chance to try new recipes out before I introduce them to him. I also invite my mom over as she is a great assistant blog poster who helps me research calories, take pictures and is my general second taster who discusses how we would alter the recipe after we made it and she also doesn't complain as my camera is shoved in our food as we eat it. 

Leaving for vacation in two days, I have stock piled a bunch of posts that I will post while I am gone, but this recipe was so good, I felt a dire need to share this with the world immediately. We devoured it! It was amazing. We even contemplated eating Brett's portion as he wouldn't know any different when he got home from rugby. 

Each pizza is 200 calories!  We served on a small bed of arugula and daikon radish and we couldn't be happier. Our meal was 250 calories (add in one shot of tequila while we were cooking) and for less than 300 calories we are stuffed and happy. Is the excitement coming across enough yet to make you want to try this recipe? 

Ingredients (for each pizza):

1 large portobello mushroom cap
1 cup cooked spaghetti squash
1/4 cup of pizza sauce
4 tbls of goat cheese
Fresh basil
Fresh green onions
Hot sauce, to taste


Quick instructions here:

Preheat oven to 425'
Wipe mushrooms caps clean and remove stems
Place caps upside down and bake for 10 minutes to help dry them out
Fill with cooked squash, cheese and basil and cook for another 10 minutes
Add green onions and serve. 
Add hot sauce to taste. 

Detailed instructions here: 
 Finding the right mushroom might be your biggest challenge. The deeper the better! Wash gently in the sink and pull of the stems. 
Cook the spaghetti squash in the microwave for one minute to soften up so you can cut it in half. 

Scrape out the seeds and insides of the spaghetti squash.
Place spaghetti squash upside down in a bowl, fill with a little bit of water and cook in the microwave for 10 minutes. You know its done when the top of the squash is soft to touch. Let them sit while you get the mushrooms in the oven. 

Dry out the mushrooms on a paper towel. 

Place the caps upside down on a cooking sheet (I covered mine with parchment paper). Put in oven for 10 minutes. 
Scrape out the spaghetti squash with a fork into a bowl. 
If your impatient like me, you might need to wear an oven glove as these suckers get hot! 

At this stage, you have delicious spaghetti squash ready for the pizza. 
Fill the mushroom caps with 1 cup of the spaghetti squash. Oops, turns out I didn't have enough for the fourth mushroom (I used a medium spaghetti squash). 
We had one good mushroom that was going to be our favorite and the one we fought over to eat!
Get your pizza sauce ready and chop up your basil and green onions. 

Add 1/4 cup pizza sauce to top of mushrooms. We used less than 1/4 cup as it was a bit too much and decided to turn the fourth mushroom into a lunch version that I will be eating tomorrow. 
Add around 4 tbls of goat cheese (perhaps feta would work well as well?) and then some of the fresh basil. My basil was Thai basil from China town and my mom really enjoyed it. Put in the oven for another 10 minutes or until the cheese is melted. 

We decided to serve on a bed of daikon ,carrots and argulua. 
Out of the oven and looking and smelling great. 


Anonymous said...

Thanks for introducing me to three new (and now favourite) tastes.....thai basil, daikon and spaghetti squash. It was delicious! Mom

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