Portobello Pizzas
- Ready In:
- 20mins
- Ingredients:
- 9
- Yields:
-
4 pizzas
ingredients
- 4 large portabella mushrooms, cleaned, gills removed
- 1⁄2 cup pizza sauce
- 1 teaspoon italian seasoning
- 1 3⁄4 cups mozzarella cheese, shredded
- 40 mini pepperoni
- 4 large basil leaves, torn
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
directions
- Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
- Brush inside and outside of mushrooms with olive oil. Season with salt and pepper and place on prepared sheet tray with the tops down.
- Build the pizzas by laying tomato sauce, italian seasoning, cheese and pepperoni.
- Bake for 10-12 minutes until cheese has melted and the mushroom is tender. Top with basil and serve.
Questions & Replies
-
Is 10 minutes long enough to cook the mushroom?
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If a serving size is only one mushroom, why take a photo of one plate, three mushrooms and a fork??? Extremely misleading. Yes, it looks nice, but it's not showing a serving though it looks like it does because of the fork!
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Did you remove dark brown gills before making them into pizza?
Reviews
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I love garlic; add garlic.
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I've made this many times. Very tasty.
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I cut the sodium way down by using one of many different salt substitutes I have. These are delicious. I also have made them with the really big white button mushrooms and just as good.
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Great alternative to wheat, with good flavour. The fresh basil is key! For pizza, I always add parmesan and much less mozzarella. For those trying to eat a bit healthier, I would imagine the 40 mini pepperoni translates to 40 slices of mini pepperoni and if so, the saturated fat content would reduce quite a bit under the nutrition tab.
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Very easy recipe. My husband ate one & very quickly devoured another one. He can't wait for me to make more!
see 3 more reviews
Tweaks
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I used Avocado oil instead of olive oil. I used tomato paste and a good size pat of Kerry Gold in the middle. I used Italian sausage instead of pepperoni and I used feta, graded parmesan and finally sliced provolone instead of mozzarella. Had to go with what I had on hand. Turned out perfect for 6 nice sized caps.
RECIPE SUBMITTED BY
Genius Kitchen
United States
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