Portobello Mushroom Pizza (Phase 1 and Diabetes)

Posted On October 04, 2013

pizza with mushroom crust

Portobello Mushroom Pizza

Cook Time: 12 minutes

Yield: 4 servings

Serving Size: 1 mushroom


  • 4 tomatoes, diced
  • 4 large portobello mushrooms, stems removed
  • 4 cloves of garlic, minced
  • juice of 1 lemon
  • 1 leek, chopped
  • 1 onion, chopped
  • fresh basil, chopped
  • parmigiano reggiano cheese, grated (optional)
  • fresh parsley
  • olive oil
  • salt


  • Heat up about 2 table spoons of olive oil. Sautee the onion until it’s slightly brown. Add the tomatoes, garlic, and pinch of salt to the onions. Saute the ingredients until the tomatoes are soft. Squeeze about 1 table spoon of fresh lemon juice over the ingredients. Add the basil. Put some olive oil on a baking sheet and place the mushrooms on the sheet with the bottom side up. Add the mixed ingredients from the sauce pan into each mushroom and top with grated parmegiano cheese. Place the baking sheet into the preheated oven and bake for 12 minutes at 400F. Sprinkle with fresh chopped parsley. Ready to serve.


If you are using as a Vegetarian, or Phase 1, recipe, you would not use the cheese. You can also use other vegetables if you would like.


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