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Healthy Rocket and Goat Cheese Portobello Pizzas

Easy, Low-Cal Rocket and Goat Cheese Portobello Pizzas

The following post was originally featured on Eating Bird Food and written by Brittany Mullins, who is part of POPSUGAR Select Fitness.

Remember that quick and easy pizza sauce I posted over the weekend? Well, here's your chance to put it to good use! During my 28 Day Transformation program back in August, I realised that so many participants were using their weekly treat meal to have pizza. I joked about it in a couple of follow-up emails and ultimately decided that I needed to add a healthy pizza recipe to the plan, so participants could have pizza without taking up their treat for the week. So here's the recipe I came up with. It's on plan and perfect for lunch or dinner when paired with a serving of protein.

At just under 120 calories each, these mini pizzas are a nutrient-packed veggie dish that you can feel good about adding to any meal. To make a meal out of these, I would have two paired with a salad or have one with a serving of protein.

The raw pizzas look much prettier, but trust me, the cooked version is delicious. I topped each with a sprinkle of freshly grated parmesan and a drizzle of balsamic and devoured them. Well, not all four . . . I shared some with friends. :)

Rocket and Goat Cheese Portobello Pizzas

From Eating Bird Food

Notes

These babies are easy! Simply whip up a batch of pizza sauce (here's a super-easy blender pizza sauce recipe, but you can also use store-bought), prep your veggies, add your toppings, and bake.

For this version, I used the biggest portobello caps I could find. I cut the stems out and scraped out the gills to make more room for toppings. I did end up saving the stems that weren't too woody to use for the topping.

Toppings = rocket, onion, cherry tomatoes, mushroom pieces, and goat cheese! If you’re not a huge goat cheese person, you can use mozzarella or any other type of cheese you’d like.

Healthy Rocket and Goat Cheese Portobello Pizzas

Ingredients

  • 4 large whole portobello mushroom caps, wiped clean
  • 2 cups baby rocket leaves
  • 1 cup no-cook pizza sauce (or healthy store-bought pizza sauce)
  • 1/4 cup goat cheese crumbles (or mozzarella cheese)
  • 1/4 cup onion, finely chopped
  • 1/4 cup portobello stems, sliced
  • 12 cherry tomatoes, sliced
  • Freshly grated parmesan, for topping
  • Fresh basil leaves
  • Balsamic vinegar (optional)

Directions

  1. Preheat the oven to 405°C.
  2. Cut the stem off each portobello mushroom cap, and remove the gills using a spoon. Save the stems that aren't woody, and discard the gills.
  3. Lay the caps stem side up on a baking sheet.
  4. Fill the centre of each mushroom with a quarter of the rocket, 1/4 cup of the pizza sauce, and 1 tablespoon of goat cheese. Then place 1 tablespoon onion, 1 tablespoon portobello stems, a quarter of the sliced cherry tomatoes, and couple fresh basil leaves on top of each.
  5. Bake for 15 to 20 minutes. Remove from the oven, sprinkle on a little freshly grated parmesan cheese, and top with fresh basil. Drizzle with the balsamic vinegar, if desired. Serve.

Nutrition

Calories per serving
119
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