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Mar 16

Portabella Pizza Bites

Welcome Pinterest people! Check out my P.P.P.S. below just for you!! =)

If you haven’t noticed by now, I’m a big fan of pizza. For some reason it just seems so special and indulgent to me, perhaps because it has gotten such a bad rap as a junk food. Well, the good news is that there IS a place for pizza in your P90x nutrition plan, even if you’re in Phase 1. And even more so if you can replace the one iffy part of it – the carb base. We Xers are always looking for good food carriers that don’t involve the carbs! I’ve experimented once before with Portabella mushrooms as a base for yummy protein servings, and it came out fairly well. Since then I’ve always thought that I should try the same thing out with pizza toppings. Well, here we are a year later, and I finally did it. The one hitch was that I couldn’t find full-sized mushroom caps at my store that day. Weird! So I picked out the little guys, and they ended up being cute and filling. They also scream appetizer, so consider these if you’re ever looking for a tasty P90x friendly appetizer for a party. =)

Recipe Ingredients:

  • 6 mini Portabella mushrooms (or 2 large Portabella mushroom caps)
  • 1/2 cup marinara sauce (if all you have is a tomato, you can try my Xed Pizza Sauce)
  • 1/2 oz. turkey pepperoni (approx. 6 slices)
  • 2 oz. black olives
  • 3 oz. low-fat Mozzarella cheese
  • 1 egg white

Preheat oven to 400 degrees. Clean mushrooms and scoop out the insides and stem with a spoon. Place on baking pan and bake for 7 minutes.  While mushrooms are baking, grate Mozzarella, and combine in a bowl with one egg white. (Usually low-fat cheese has trouble melting, so this technique helps the cheese melt while adding a bit of protein.) Remove mushrooms from oven, and turn the broiler to High. On the mushrooms layer pizza sauce, cheese mixture, olives, and pepperoni slices. Return pan to oven and broil on High for 3 minutes or until cheese has melted and started to brown.

P90x Nutrition Plan Servings:

6 mushrooms provide 1 1/2 vegi servings, 1/2 protein serving, 1/2 fat serving, 2 dairy servings.

P.S. When cleaning your mushroom, don’t rinse them under water like I did – mushrooms are very absorbent, and I found that mine came out a bit watery.  I’ve since learned that you should just brush the dirt off of them with a cloth or paper towel.

P.P.S. Are you noticing that this recipe is decidedly un-vegan?? Yeah… =/ Well, the other day my hubby and I had a serious talk, and he asked me VERY NICELY not to go hardcore vegan for his P90x meals. Veganism is a huge transition for us, him even more than me, and pairing that with the exercise was really taking toll on his motivation. Plus, I’m pregnant again, so I’ve been trying to figure out how to handle that with the veganism. (I know that you can have a very healthy vegan pregnancy, don’t get me wrong. But the learning curve is pretty intimidating here, and I just don’t know if I have the bandwidth to do it right. I don’t want my baby to suffer or not get the right nutrients from my busyness…) So the end result is that I’m intending to become more serious about veganism after I give birth this summer. Sorry to disappoint!

For the Pinterest People:

P.P.P.S. Hi Pinterest folks! I’m feeling very flattered that everyone likes this recipe idea so much. Thanks for sharing! If you like this, you might like several of my other recipes:

49 comments

14 pings

  1. Nic

    These look yummy. A plain old mushroom and cheese pizza is one of my favorites. Can’t wait to try them.

  2. Jodie

    OMG!!! I just made these for lunch. I added roasted red peppers, red onions and Kalamata olives with the turkey pepperoni. They were soooo delicious!!! Thank you so very much for this recipe. It’s so simple and so easy to do. I see a lot of these in my future! <3

    1. CJ =)

      Yay, Jodie! Your toppings sound SO good.
      Thanks for taking the time to respond!!
      - CJ =)

  3. DEBBIE

    I just made this last night and I have to say WOW! This is really good, I normally don’t eat pizza because of the calories. I used Prego sauce. I also put fresh basil leaves on top which made it taste gormet.

    1. CJ =)

      Ooh, basil on this does sound so gourmet! Of course, I consider anything using Portabella mushrooms to be half-way to a culinary masterpiece right there! =)
      - CJ =)

  4. Anne

    Just made these with the large portabella mushrooms… DELISH! Totally hit the spot and I will definitely be making these again! Thanks!

    1. CJ =)

      YAAAY! =)

    2. CJ =)

      Yay again!! Thanks for taking the time to give feedback, Anne. It’s great to hear that people are liking and using these recipes!
      - CJ =)

  5. shannon

    I am so glad I stumbled upon your site! I am looking forward to making some of these yummy p90x meals! We tried the p90x diet before, but many of the recipes were way too cumbersome with way too many ingredients. But yours seem much more reasonable, and also give it some variety. I’m off to the store to buy some stuff to try out some of yours! Thank you so much!!!

    1. CJ =)

      Let me know how they go, and be sure to comment on any recipes that you like or any yummy alterations you make!! =)
      Thanks for taking the time to comment!
      - CJ =)

  6. Kim

    Yum!!!!!! Made these tonight, but without black olives since I had none. Added from green bell pepper and onion to my marinara sauce. Great website you have here, I was really bummed out because I am a vegetarian and I am missing my usual rice and beans with this low carb diet lol – but then I came across these recipes. Thanks a bunch!

    1. CJ =)

      Hey Kim –
      I know what you mean about missing rice and beans. It’s tough without some of those carb staples that we tend to build a meal around!
      So glad you liked them.=)
      - CJ =)

  7. joshuah

    So excited about trying this recipe. My girlfriend and I have been doing P90X together, and I have modified our diet to low carb, high protein. She has been giving me grief about not being able to eat her favorite food…PIZZA. I can see a lot of possiblities with this…..Thanks

  8. Sunni

    Made these the other night and I must have scooped out too much of the insides because they really shrunk up and turned flat. Other than that they were very good. All the good stuff from the pizza and none of the bad. Next time I’m just going to cut off the stems and scrape off the gills. I really like the tip about adding the egg white to the cheese to help it melt. It turned all bubbly and a nice crusty brown on top.

    >>CJ’s Reponse (having problems replying in WordPress):
    Hey, thanks for the comment Sunni. You know, when I said “insides” I meant to scrape off the gills. Sorry if that wasn’t clear! Thanks for taking the time to give feedback! – CJ =)

  9. Suzanne Robinson

    DROOL!! I can’t wait to try this recipe! Thank you for sharing!

  10. Lauren

    Your blog is fabulous! I’ve been helping my fiance out with his meal planning, and you have so many great ideas and recipes, plus the portion equivalencies you give are invaluable! I made these last week for him (I’m not on P90x so I had spaghetti with my half of the marinara), he was nice enough to let me try one. I am making them again tonight, and put it this way, no spaghetti is needed, just double the portabellas!

    1. CJ =)

      YAY! Thanks, Lauren!! =)

  11. Kristl Story

    This just might take care of my pizza craving for a lot less calories! Thanks!

  12. Cara

    Going to make this! Going to use a 1 pt cheese stick to control the WW Points. I can’t wait to try it!

  13. Mike

    Hi I love stuffed mushrooms! If you ever go to sea world in orlando go to the shark area, they have the best stuffed mushrooms, a fine dining place there where you can veiw the sharks. My 4 year old loved that;)

    PS Can you kindly send me an invite to pinterest, I just found this site tonight and love it!

    Best,

    Mike

  14. Sara

    Just picked up the ingredients at the store for this recipe. I expect that my diabetic hubby is gonna LOVE them!

    Thanks!

    1. CJ =)

      Yay, thanks Sara! Let me know if he likes them!!

  15. Rachel @ The Health Revival

    Made these on portabellas tonight. My hubby was skeptical because he loves pizza, but hates mushrooms, lol. I made my own sauce, threw on a low-fat cheese shred, topped that with black olives and onions, then threw on the pepperoni (and a touch of chopped leftover canadian bacon), then topped with a *small* bit of cheese, popped those babies in the oven, ending with a two minute broil to REALLY make it good….then…

    YUM! Hubby loved it, kids loved it, I loved it! So great, thank you for posting…can’t believe I hadn’t thought of this myself, lol.

    1. CJ =)

      Yay, Rachel!! I’m so happy this turned out well for you, and even won over your hubby the skeptic!! Thanks for taking the time to come back and let me know how it went. =)
      - CJ =)

  16. Becky

    I just want to thank you for posting this recipe. I am needing to lose weight so bad and although I am not completely cutting out carbs (trying to stick to just the good kind) I am trying to cut out a lot of pasta and breads. This is VERY hard because pasta and pizza are my down-falls…my weakness! My favorite toppings for a pizza are pepperoni, mushrooms, and green olives! I never would have thought to do this and I’m SO excited to get the stuff to make it for this weekend!!! Not sure if you’ve had it or not, but I ate at the Hard Rock one time and was introduced to Portabella Burgers. They seasoned the big portabella caps made a burger/sandwich out of it! I’ve done that numerous times since at home! it may not taste like a hamburger but personally I like it better…I love portabellas!!

  17. Jyn

    Made these tonight for dinner and they were great! Hubby said they are his new favorite. Thanks for sharing such a great healthy recipe!

  18. Caroline

    can’t wait to try out this recipe. discovered it on pinterest and look forward to trying your other low-carb recipes. thanks!!

  19. Melyssa

    Fantastic! Had nearly everything already (no olives :( ) I also diced up the mushroom stems and added them in with the cheese and egg. Excited to try some of the suggestions (basil, hello!) and adding green pepper and onion when I make them again in LARGE mushrooms instead of the smaller ones. Thanks for some great recipes. Excited to look for you on Pinterest as well.

  20. Paige

    My husband and I are starting our low carb diet tomorrow and I found your great recipes through Pinterest. THANK YOU!! Can’t wait to try them!!

  21. Erica

    I want to make these for lunches for me and hubby so I’m wondering how long they last. Can I make ahead and freeze them?

    1. CJ =)

      Hmm, I don’t know Erica. My rule of thumb for how long prepared foods last in the fridge is 3 days. I’ve never tried freezing them, can anyone else weigh in on this? Has anyone tried freezing and reheating these?
      - CJ =)

  22. Adam

    These look awesome! They’ve inspired me to make some portabella mini tuna melts!

    1. CJ =)

      TAKE A PICTURE AND SEND IT TO ME!! I’m begging you!! That sounds awesome, Adam! =)
      - CJ =)

  23. hillarybug

    I made these for dinner and it was super yummy, easy to make, and more filling than I expected. I used three large portabellas and multiplied all the ingredient amounts by 1.5. It made enough for two. I used full fat mozzarella, regular pepperoni (not turkey), and omitted the egg. I calculated points based on Weight Watchers Points Plus, and it was 12 points each. Great recipe, thanks!

  24. Kelly

    I made this recipe with the large portabella mushroom caps and my husband & I loved them! I will say though, drain the liquid off the mushroom, after baking, before adding toppings. Still great tasting even if you don’t.

    1. CJ =)

      Hey, thanks for this tip Kelly! Mine were a bit watery too, but I attributed that to washing the mushrooms first. Perhaps that’s just a feature of mushrooms and they need to be drained no matter what.
      - CJ =)

    2. Kiki

      I dabbed away the liquid using a paper towel. It made me nervous since no where in the original recipe did it mention any liquid after the original baking.

  25. sandy

    do you think choc. slim fast could be good for the drink?

  26. Susan

    OMG this was a delicous recipe. I am gluten free so I am always looking for a pizza alternative, and low calorie. I made this with large portabella mushrooms. It was more filling than I thought it would be. My husband loved them too.

  27. Kiki

    I just made these for dinner tonight (6/19/2012) and they turned out to be DELICIOUS!!! I was nervous about the portabella mushrooms being mushy since I chose to rinse them, but they turned out to be just crispy enough. I chose to use the baby mushrooms and 6 of them is plenty. This is a great recipe and will be added to my ever extending recipe book. Thank You :-)

  28. Laurno

    these are the shizzzzzz….i just made them with large portabellas, sub goat cheese for mozz and egg, turkey pepperonis, black olives and added garlic powder, red pepper flakes and oregano. i cannot wait to make them again! perfect alternative for the gluten and lactose intolerant.

  29. Kimberly

    I am so glad I stumbled upon this recipe (and you). My son has inherited my love of all things bread, my preference to be still & read and is carrying too much weight to be healthy. He recently started doing P90x workouts he borrowed from a neighbor. But getting him to eat any veggie besides raw carrots is tough. Maybe he’ll go for this. Thanks again.

  30. Jen

    Just saw this on Pinterest this morning and made it tonight. It was amazing. I sauteed up some mixed peppers I had in the freezer with the stubs from the mushrooms. I used low fat mozza but didn’t bother with the egg white and it melted beautifully. My husband didn’t seem to come up for air while he was eating and when I ate it, I didn’t either! So simple and delicious. Thank you!

  31. Jennifer Page

    I use kalamata olives, ricotta, diced fresh tomato & chopped fees basil but I will try the mozzarella

  32. Amber

    Just made this and I love it! I used a large portabella and should have broiled a bit longer but I was starving and just couldn’t wait. All the great pizza tastes I crave without the carbs. I really don’t miss the dough at all. Of course I will still eat regular pizza but this way I can have it more often. Thanks for a great, easy, fast dinner option!

  33. Fawn

    Thank you so much for posting this! Such a great alternative to actual pizza.

  34. Kristy

    I just made these tonight and they are very tasty! Will definitely be making them again. I did omit the egg and didn’t have a problem with the cheese melting. I set the broiler to low.

    1. CJ =)

      Hey, thanks for the feedback, Kristy! I’m so glad you liked them and that the cheese melted OK for you.
      If you liked those, you could try my Portabella Pesto Mini Pizzas – they use English Muffins as the base, but are one of my other healthy mushroom-and-pizza-related favs!
      - CJ =)

  35. ala-kat

    Very glad I stumbled upon this recipe. I’m not vegan, nor am I striving to be (and I wish you well in your journey)…I just like good food. This is a wonderful concept that can be changed to suit anyones needs. I love stuffed mushrooms, and it never crossed my mind to pizza-ize them. Thank you :)

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