These Easy Pizza Portobello Stuffed Mushrooms are a tasty low-carb way to satisfy your pizza cravings. They’re so simple and ready in a flash!
Step 1 Preheat oven to 400 F. In a large skillet over med-high heat, cook ground beef for 7-8 min until fully cooked.
Step 2 While beef cooks, prepare toppings and grate cheese (if not using pre-grated cheese). Remove the stems and scoop out the flesh from the mushrooms.
Step 3 Divide pizza sauce, cheese and toppings among each mushroom, then place on a large baking sheet lined with parchment paper.
Step 4 Bake in the oven for 15 minutes or until cheese is melted.
Step 5 Serve and enjoy – also keeps in the freezer up to 3 months. To serve, reheat at 400 for 10 minutes.
Storing and Reheating You can store leftover stuffed portobellos in the fridge for 3 to 4 days. To reheat, you can microwave for a minute or two if you’re in a hurry, but I suggested reheating them in the oven for 10-15 minutes at 375° Fahrenheit for the best results.
Freezing this Recipe Wrap the stuffed mushrooms in plastic wrap once cooled, then store them in a freezer-safe container for up to 3 months. You can reheat them from frozen in the oven for 25-30 minutes at 400° Fahrenheit.