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Summary of Transcript:
The video promotes a healthier alternative to traditional pizza, called grilled portobello pesto mini pizzas. The host explains that pizza is a leading cause of obesity in the US and even gluten-free pizza can be harmful due to processed ingredients and lectin-packed tomato sauce. The recipe calls for two portobello mushrooms with the gills removed, rubbed with oil and grilled for five minutes on each side. Pesto sauce is added along with Italian prosciutto and buffalo mozzarella before baking for another five minutes until melted. The final product can be served with a side salad of arugula for a healthier pizza option that is also beneficial for gut health.
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Summary of Description:
The article provides a recipe for Grilled Portobello Pesto Mini “Pizza” and lists the ingredients required, including large portobello mushrooms, basil pesto, Italian prosciutto, buffalo mozzarella, and seasoning. The method involves rubbing the mushrooms with oil, grilling them for about 5 minutes on each side, spooning pesto, prosciutto, and mozzarella over the gill side of each mushroom, and then returning the pan to the stove for five minutes until the cheese has melted. The article also includes a discount code for purchasing Gundry MD products and links to follow their social media accounts.
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Grilled Portobello Pesto Mini “Pizza”: A Healthy and Delicious Pizza Alternative
Are you looking for a healthier alternative to traditional pizza? Look no further than this Grilled Portobello Pesto Mini “Pizza” recipe from Gundry MD. Made with large portobello mushrooms, pesto, prosciutto, and buffalo mozzarella, this mini pizza is bursting with flavor and the perfect size for two people.
To make this pizza alternative, start by rubbing the cap side of two large portobello mushrooms with oil and grilling them for about 5 minutes on each side. Once grilled, remove the mushrooms from the grill and spoon 3 tablespoons of pesto onto the gill side of one mushroom. Add a slice of prosciutto and top with half of the mozzarella slices. Repeat with the other mushroom and return the grill pan to the stovetop until the cheese is melted. Season with salt and pepper and serve.
The result is a delicious mini pizza that is not only tasty but also packed with nutrients. Portobello mushrooms are low in calories and high in fiber, making them an excellent choice for anyone watching their weight or looking for a healthier alternative to traditional pizza crust.
This recipe is also a great option for those with dietary restrictions. It is gluten-free, keto-friendly, and can easily be made dairy-free by swapping out the mozzarella for a non-dairy alternative.
If you’re looking to try more healthy and delicious recipes, be sure to check out Gundry MD’s other recipes and products. And don’t forget to use the discount code YOUTUBE25 for 25% off any regularly priced item.
In conclusion, this Grilled Portobello Pesto Mini “Pizza” is a healthy and delicious alternative to traditional pizza that is perfect for two people. With its burst of flavor and packed with nutrients, this mini pizza is a must-try for anyone looking for a healthier pizza option.
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Source Description
GRILLED PORTOBELLO PESTO MINI “PIZZA”
(2 SERVINGS)
What You’ll Need –
2 large portobello mushrooms, stems removed
Extra-virgin coconut or olive oil
6 tablespoons basil pesto (homemade or pre-made – Here’s a good version)
2 slices Italian prosciutto
1 ball buffalo mozzarella, cut into 1⁄4-to 1⁄2-inch-thick slices, like BUF Creamery
Sea salt, preferably iodized, to taste
Cracked black pepper, to taste
What To Do –
Set one burner of a gas grill to high, or place a grill pan on the stove with the burner set to medium-high heat.
Rub the cap side of the mushrooms with oil, place on the grill or grill pan cap side up, and grill for about 5 minutes, until the caps begin to brown slightly.
Flip over and grill, gill side up, for another 5 minutes. Remove the mushrooms from the grill or burner. Leave the heat on.
Spoon 3 tablespoons of pesto onto the gill side of one mushroom, add 1 slice prosciutto, arranging it to fit neatly in the gill cup, and then top with half the mozzarella slices. Repeat with the other mushroom.
Return the grill pan to the stove top for about 5 minutes, or until the cheese is melted.
Season with salt and pepper and serve.
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