Watch The Demo Here:

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 –

1. 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.
2. 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.
3. Flip over and grill, gill side up, for another 5 minutes. Remove the mushrooms from the grill or burner. Leave the heat on.
4. 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.
5. Return the grill pan to the stove top for about 5 minutes, or until the cheese is melted.
6. Season with salt and pepper and serve.

So, enjoy the sensation of eating America’s favorite food, without committing a single crime against your body! This is portobello pesto mini pizza is lectin-free and guilt-free.

Bon appétit!

Here are some simple recipes that Dr. Gundry has demonstrated in the kitchen that are totally compliant!

Watch now:
High-Protein Metabolic Muffins
Good for You Pad Thai

Sources:
1. Gittner, Lisaann Schelli. “From Farm To Fat Kids: The Intersection Of Agricultural And Health Policy”. Etd.ohiolink.edu. N.p., 2017. Web. 15 May 2017.