Pizza-Topped Portobellos
Pecan-Spinach Salad
Ingredients
- 3 portobello mushroom caps
- ½ Tbsp olive oil
- ¼ lb ground Italian pork sausage
- 15 slices pepperoni, chopped (about 1½ oz)
- 1 clove garlic, minced
- ½ cup no-sugar-added pasta sauce
- ¾ cup shredded whole-milk mozzarella cheese
Instructions
- Preheat oven to 400°F. Remove stems and gills from mushroom caps; brush both sides with oil. Place, stem sides down, on a foil-lined rimmed baking sheet.
- Bake 10 minutes; flip mushrooms, and bake 5 minutes longer.
- Meanwhile, cook sausage, pepperoni, and garlic in a nonstick skillet over medium heat, stirring until sausage is browned and crumbly. Stir in pasta sauce.
- Divide sauce mixture among mushroom caps. Top with cheese. Bake 5 minutes or until cheese is melted.
Side Dish Ingredients
- 3 Tbsp chopped pecans
- ½ (6-oz) pkg baby spinach (or other leafy green)
- ½ cup grape tomatoes, halved
- ¼ cup olive oil vinaigrette
Side Dish Instructions
- Toast nuts in a small skillet over low heat until fragrant; cool.
- Combine spinach, tomatoes, nuts, and vinaigrette in a bowl; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
338
|
149
|
487
|
| Fat (g) | 27 | 15 | 42 |
| Sat. Fat (g) | 11 | 2 | 13 |
| Protein (g) | 16 | 1 | 17 |
| Carb (g) | 6 | 3 | 9 |
| Fiber (g) | 2 | 1 | 3 |
| Sodium (mg) | 890 | 123 | 1013 |
Keto Meal Plan
This recipe selected from the eMeals Keto Meal Plan.
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