Prosciutto Portabella Pizza
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Ingredients
6 portabella mushroom caps
2 oz prosciutto
¾ cup compliant marinara
1 cup grated provolone
¼ cup grated Parmesan
fresh basil, chopped
6 portabella mushroom caps
57 grams prosciutto
177 ml compliant marinara
112 grams grated provolone
23 grams grated Parmesan
fresh basil, chopped
olive oil
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Instructions
- Preheat oven to 375°F (190°C).
- Remove the stems of the portabella caps so it is flush with the mushroom top.
- Scrape out the gills with a spoon.*
- Rinse and dry the mushroom caps.
- Lightly brush or spray olive oil on all sides of the mushroom cap.
- Spoon marinara into the bowl of the mushroom.
- Add the basil.
- Chop the prosciutto into small bits (I like to form into tiny prosciutto balls).
- Add the prosciutto to the pizzas.
- Top with provolone and parmesan.
- Bake in the oven for 20 minutes.
Nutritional Info
Storage
Notes
*I love using a pumpkin carving spoon for removing the gills - a metal spoon with a serrated edge at the tip. This makes it super easy to remove the gills with a very light touch while not having to press so hard you damage the cap by accident. Prosciutto substitutes nicely for more traditional pizza meats while being SCD compliant out of the package. But if you prefer vegetarian, skip the prosciutto and enjoy.
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