My kids have been loving these, it has become a go to easy meal that I am happy to serve.
Portobello Pizza
Servings
Ingredients
- 2 Large or 4 small/medium portobello mushrooms
- 2 tablespoons tomato sauce
- ½ cup shredded mozzarella
- Broccoli olives or capers (optional)
Instructions
- Preheat oven to 400F. Clean mushrooms by wiping with a paper towel and using a spoon to remove black gills. Lay on a baking sheet and cook for about 10 minutes. Remove from oven and drain any of the water that accumulates, pat dry with towel. Put back on tray, top with tomato sauce and cheese and if desired any toppings.
- Switch the oven to the broil setting and cook mushroom a few minutes until cheese melts.
The first step, baking the mushrooms, is crucial. The first time I made this recipe I skipped it and this was a soggy, horrible mess. The second time was so much better (when I actually followed directions).
I wish I could say my kids would eat these but they won’t go near mushrooms. I, on the other hand, eat this for lunch quite often.
I’ve never thought of doing this before and it’s seems so simple and delicious! I normally stuff mushrooms with cream cheese and bread crumbs but this takes it to a whole new level.
I am going to make these for summer dinners. Maybe even white pizza style with pesto to mix it up.
Will you share your spinach pie recipe? That sounds great.
This is going on my kids’ lunch menu!
This looks awesome! The ultimate stuffed mushroom, only dinner size. This is a must for my almost vegetarian family dinners. Would be great with spinach pie (a standby here).