Portobello Pizzas
4 large Portobello mushroom caps
1 jar/can pizza sauce
2 c. mozzarella cheese
garlic powder
salt
- Heat oven to 375˚.
- Rinse mushroom caps, and remove dark gills from underside. I scrape them out with a spoon—if left in, these can make the mushrooms taste bitter.
- Salt mushroom caps lightly and bake at 375˚ for 10 minutes. Remove from oven. You may need to dab some of the juice out of the cap after baking.
- Add sauce....
- Add toppings and cheese...
- Bake an additional 10 to 15 minutes, or until cheese browns to your liking. Serve immediately.
NOTE: These make a nice appetizer if you use smaller mushroom caps, but I served them on this night at a main course. They were amazingly tasty! In varying combinations, I used some deli ham, chopped breakfast sausages, mozzarella, Swiss, and a dash of Parmesan.
When I asked Casey what toppings he wanted on his, he asked me, "can I have mushrooms on my portobello pizza...?" LOL!
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