-4 Portobello Mushrooms – 2 per person, stems removed, washed & dried
-2 Tablespoons of melted butter
-2 fat cloves of garlic
-4 Tablespoons of Italian Seasoning
-Salt & Pepper
-400g Full Fat Grated Mozzarella
-Pepperoni (Or whichever toppings of your choice)
-200g of Low-Carb & Low-Sugar Marinara Sauce – as mentioned they do sell this in Tesco but if you want to make your own – which I would recommend – please follow the link above and make this
-Salt and Black Pepper to taste
Preheat the Oven to your highest setting – this is because when we place the mushrooms in we don’t want them to release too much liquid and shrivel up – becoming incapable of holding our toppings and cheese.
Chop the garlic finely and use a touch of salt and the blade of the knife to help mince it further to a fine paste – alternatively you can always buy minced garlic but I find the flavour more potent when done freshly.
In a small bowl, mix the garlic, melted butter and half the seasoning together.
Brush the bottoms of each mushroom with the buttery garlic mixture and place each mushroom, oil side down, on a lightly greased baking tray/sheet.
Fill each mushroom with 50g of your Marinara Sauce and use the back of a spoon to spread evenly.
Generously fill the rest of the mushroom with the grated mozzarella until it is level, we used about 70g of cheese in each one and top with your preferred toppings – as aforementioned we used Pepperoni.
Place Mushrooms into the Oven and grill/broil until the cheese has melted and is golden in colour – around 7-8 minutes.
To serve, sprinkle with the remaining Italian seasoning and season with salt and pepper to taste.