Baked Mushroom Pizzas

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings


  • 4 large Portobello mushroom caps
  • 1/2 tablespoon ghee
  • 1 tablespoon coconut oil
  • 1 pound ground turkey
  • 2 medium shallots chopped
  • 1 clove garlic minced
  • 1/2 teaspoon dried oregano
  • Sea salt and freshly ground black pepper to taste
  • 1/2 cup marinara sauce
  • 1/2 cup grated mozzarella cheese


  • Preheat oven to 350 degrees.
  • Coat the inside of the mushrooms with the ghee. Place mushrooms in a baking dish and place in the oven. Bake for 5 to 8 minutes, until the mushrooms have softened.
  • In a large skillet over medium heat, heat coconut oil. To the skillet, add the next 5 ingredients (turkey through salt and pepper). Cook for 10 minutes, until turkey is cooked and vegetables are tender. To the turkey mixture, add the marinara sauce and stir.
  • Spoon the turkey mixture into the mushroom caps and top with cheese. Place the mushroom pizzas back in the oven for 10 minutes, until cheese has melted. Serve warm.


LC SERVING SUGGESTION: A tossed green salad (lettuce -not iceberg-, salad veggies and low carb
salad dressing).
GLUTEN FREE: Make sure marinara sauce is gluten free.
NUTRITION: 328 Calories; 18g Fat; 27g Protein; 16g Carbohydrate; 2g Dietary Fiber; 104mg
Cholesterol; 304mg Sodium. Exchanges: 0 Grain (Starch); 3 Lean Meat; 2 1/2 Vegetable; 1 1/2 Fat.
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