Feta Portabello Pizzas with Cayenne ~ Low Carb
Looking for a low carb pizza treat, then try simple Feta Portabello Pizzas with Cayenne!
- 4 Portabello mushrooms
- 1 cup spinach (give or take - a nice handful!
- 1 Tbsp EVOO
- 1 Teaspoon crushed garlic
- 1 Teaspoon Oregano
- 1 dried cayenne pepper, chopped (optional) or 1/2 teaspoon of dried red pepper
- Garlic powder or granulated garlic
- Salt and pepper to taste.
- Small container Feta Cheese (we tried Sun Dried Tomato and Basil Feta Cheese)
Preheat oven to 450.
Rinse the portabello mushrooms if desired. Some do, some don’t. Place mushrooms cap tops DOWN on a baking stone or sheet. You can spray Pam on the sheet first, or rub with EVOO to prevent sticking. I like to sprinkle the mushrooms with garlic powder/granulated garlic. Use what you have!
This super simple Portabello Pizza has a simple filling. Begin by chopping spinach up, trying not to bruise it! Add oregano, garlic, and a drizzle of EVOO to hold things together. Cut cayenne into slices with scissors, or add red pepper flakes if desired. Salt and pepper to taste. Sample it, do you like it? This should taste fresh and full of garlicky, basily flavor. If not, adjust seasonings, throw a little oil in. Only don’t go too salty, the feta cheese will add more salt flavor!
Spoon spinach mixture into portabello mushrooms evenly.
Top with feta cheese and a drizzle of EVOO if you would like! Pop into a 450 oven for 10 minutes!
Enjoy this healthy, vitamin packed, anti-inflammatory Pizza idea for lunch, alongside a hearty soup for dinner, or using smaller portabellos, as a snack!