Portabella Mushroom Pizzas

 

If you like stuffed mushrooms, you'll love this recipe. Big beefy Portabella mushrooms can be the perfect base for your favorite pizza toppings and they're healthy too.  I love the meatiness of roasted Portabella mushrooms and when you add your own pizza toppings you have yourself a winner! You can mix and match any toppings you desire, creating your own stuffed mushroom pizzas. 

Portabella Mushroom Pizzas

2 medium ripe tomatoes, thinly Sliced

fresh basil leaves

4 Large Portobello Mushroom Caps (about 4-6” diameter)

4 cloves garlic, minced

olive oil for drizzling

Fresh mozzarella cheese (sliced from fresh ball if possible)

Salt and pepper to taste

Preheat oven to 400 degrees. 

Start by cleaning the mushrooms.  Gently pull out the stem by twisting and pulling it. Then, scrape out the gills (optional, it’s not necessary) with spoon. Then wipe the mushrooms clean with a damp cloth and pat them very dry with some paper towels.

Lay the mushroom caps, bottom side up, on a parchment or foil lined baking sheet with sides.  You want the inside of the cap facing up. Drizzle each lightly with olive oil, sprinkle evenly with minced garlic, and then a little salt and pepper.   Bake the mushrooms for about 25 minutes, or until they become tender and you can stick a fork in them.  Drain any liquid from the pan. 

  

Now you are ready to make your pizza.  Flip over the mushroom caps. Lay your basil leaves on each mushroom, followed with some slices of tomato.  Slice your mozzarella into ¼ inch slices and lay the slices on top to cover tomato. You can use shredded cheese if you don't have the fresh ball.  Sprinkle with parsley.

Bake for 10-15 minutes at 400 degrees until the cheese is all melted and bubbly.

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