Portobello Mushroom Pizzas
This is a good recipe for people who are watching their carbohydrate intake. Portobellos are meaty and hearty and make an unusual and tasty base for a pizza.
Variations:
- Spread the underside of the mushroom caps with pesto or tomato sauce before adding the seasoning and toppings.
- After broiling the mushrooms, drizzle them with balsamic vinegar reduction and sprinkle on a handful of minced fresh basil.
- Add diced pepperoni or cooked crumbled Italian sausage to the topping mixture.
- 2 large portobello mushrooms
- 1 teaspoon dried oregano leaves
- Salt and black pepper to taste
- 1/4 cup green bell pepper, finely diced
- 1/4 cup onion, thinly sliced
- 1 medium Roma tomato, diced
- 2 ounces goat cheese, crumbled
- 2 tablespoons shredded parmesan cheese
- Preheat the ovenPreheat a baking sheet in the oven at 425 degrees F.
- Prepare the mushrooms
Briefly rinse the mushrooms under cold running water to remove any dirt and grit, and pat them dry. Trim and discard the ends of the stems. Carefully cut the remaining stems out of the mushrooms and set them aside.
Sprinkle the ridged underside of each mushroom cap with oregano, and salt and pepper to taste.
- Add toppings
Chop the reserved mushroom stems. In a small bowl, toss the stems with the green peppers, onions, and tomato. Sprinkle this mixture over the underside of the mushroom caps. Top them with the goat cheese and parmesan cheese.
- Broil
Carefully spray the preheated baking sheet with vegetable oil spray. Place the mushroom caps cheese side up on the baking sheet and bake them for 8 to 10 minutes, or until the cheese has melted and is bubbly.