When you’re craving some pizza, but you’re trying to cut calories, these Grilled Veggie Portabella pizzas easily do the trick.
Full of great flavor and stuffed full of goodness, you just can’t go wrong.
I call them pizza’s, you can call them stuffed mushrooms, but no matter what you call them – they are fabulous!
They are SO easy, so incredibly delicious and the perfect snack or lunch!
Less than 200 calories. In the WHOLE thing!
If I made the same pizza on a 100% whole wheat bagel, just the bagel is 250 calories. With no toppings. At all.
I won’t even discuss the difference in the carbs.
Or the flavor difference. (it’s unbeatable!)
Oh the flavor -so much better than a dry bagel.
SO MUCH BETTER!
You will notice the difference with one single bite!
I didn’t even add pizza sauce, but you could if you wanted. You could add any sauce you wanted, to be honest.
What can I put on my Grilled Veggie Portabella Pizzas?
If you’re trying to save calories, or simply eat healthier, stick to fresh veggies….
- sliced tomatoes
- chopped bell peppers
- shredded brocolli
- chopped onion
- minced garlic
- and pretty much anything else you could want on a pizza.
I topped my “pizza” with veggies and you can top yours with whatever you want.
But to get this wonderful 185 calorie treat, let me show you how I did it.
I love it when I can find ways to cut calories, carbs and fat, just by switching something up.
Reminds me of those “unwiches” at Jimmy John’s. I love lettuce wraps!
What little tips, tricks and substitutions do you make to cut the calories, carbs or fat?
If you’re looking for another fun pizza option, try my Cauliflower Pizza Crust. It’s delicious!
Grilled Veggie Portabella Pizzas
Grilled Portabella Veggie Pizzas
- 2 large Portabella Mushroom Caps
- 3 cloves garlic chopped (or minced)
- 2 teaspoons extra virgin olive oil you really don’t need much
- 4 wedges Laughing Cow – Light Garlic & Herb Cheese
- 1 cups Red Peppers Chopped
- 1 cups Green Peppers Chopped
- ½ cups Onion Chopped
- 1 cups baby kale chopped
- In a saucepan on your stove, heat the olive oil on low.
- Pop your portabella mushrooms in there and saute for 1-2 minutes. Flip them over and saute the other side for about 1-2 minutes, or just until they are slightly softened. Remove the mushrooms to a baking pan lined with tin foil.
- Add the garlic, onions, kale and both peppers to the oil
- Saute for a few minutes or until onions are translucent. Stir around frequently. I also added a dash of salt & pepper but it’s definitely not needed… it was a dash, and I couldn’t taste it. I’ll leave it out next time.
- Remove from heat when done.
- Add two wedges of laughing cow light garlic and herb cheese to each Portabella cap. Kinda smoosh it down in there.
- Divide the veggies from the saucepan between the two portabella mushrooms.
- Broil the mushrooms for about 2-3 minutes (I did this in my toaster oven on the broil setting, if using a large oven, just pay attention to it and don’t walk away so you don’t burn anything).
- Remove, eat & enjoy!