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Portobello Mushroom Pizzas

 

This post took a long time to get from my head to your computer (or iPad or tablet or Droid or whatever) because every time I’ve made these I’ve gotten too excited/hungry to wait any longer and we end up eating them all before I get a chance to take pictures.

 

Portobello Mushroom Pizzas

 

Actually, one time I DID take a few shots before dinner – but they were terrible. Because I set it up in like five seconds and could only manage to take two or three pictures before I started sneaking bites. Whoops. But I finally got some blog-worthy pics. All I had to do was make extra so I could be eating some mushroom pizzas and photographing some mushroom pizzas simultaneously. And it totally worked. Which is SO exciting, because now I can tell you all about these mushroom pizzas and why you should probably make them immediately. Spoiler alert: They’re awesome.

 

Portobello Mushroom Pizzas

 

I love pizza. LOVE IT. Especially deep dish. But pizza is not so great for you. Especially when you want to eat it pretty much every single day (don’t worry, I don’t give in to the eat-it-every-day urges…usually). FORTUNATELY, portobello mushrooms make pretty delicious substitutes for crust. Which means you can make mushroom pizza and load it up with cheese guilt-free…right?

 

Portobello Mushroom Pizzas

 

Portobello Mushroom Pizzas

Cook Time: 25 minutes

Yield: Serves 4

Portobello Mushroom Pizzas

Ingredients

  • 4 large portobello mushroom caps
  • 3 Tbsp. extra virgin olive oil
  • 1/2 cup cherry tomatoes, sliced (or 1 large sliced tomato)
  • 2 cups shredded mozzarella (fresh if you can find it!)
  • 1/2 cup fresh basil, chopped, plus extra for garnish
  • salt and pepper to taste

Instructions

  1. Here’s a trick I learned to prevent sogginess! It’s super. Form 4 small foil rings (like this:)
  2. Then place them on a cookie sheet and put mushroom caps on top, like so:
  3. The foil rings will help the mushrooms roast more evenly, and they won’t be sitting in their own juices so they won’t get soggy on the bottom! I learned this as a trick for roasting beets, but I love it for large mushrooms as well.
  4. Drizzle portobello caps with olive oil and sprinkle with salt and pepper.
  5. Sprinkle a handful of mozzarella onto each mushroom cap, then top with a few slices of tomato and a sprinkling of basil. Then finish with another handful of mozzarella. (YAY CHEESE!)
  6. Bake at 375 for 20-25 minutes, until mushrooms have softened and cheese has melted. Garnish with more basil and serve immediately.
http://www.lifeasastrawberry.com/portobello-mushroom-pizzas/

 

 

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{ 26 comments }

Leave a Comment

  • Cindy April 5, 2014, 10:48 PM

    I will definitely try these, may also use some fresh garlic. Thanks for a great idea!!

    Reply
  • Crystal March 22, 2014, 3:05 PM

    I am making these for dinner today, I cannot wait! I love mushrooms & cheese :)

    Reply
  • Victoria March 20, 2014, 8:41 PM

    These are so good! I just made a few, I added garlic and substituted spinach for the basil, but this was such a quick and easy recipe. So.delicious!

    Reply
    • Jessie April 1, 2014, 9:27 PM

      I’m so happy to hear that! Thanks for letting me know!

      Reply
  • Melissa March 8, 2014, 3:16 PM

    Yum

    Reply
  • Lynn Keable Gauvreau February 23, 2014, 11:38 AM

    Quelle bonne idee

    Reply
  • micheal February 5, 2014, 9:14 AM

    hello i have been thinking about what to do with large portobello mushrooms
    your idea is super
    thank you
    michael

    Reply
  • Cristina August 28, 2013, 2:09 PM

    What a great idea for either a side, main or appetizer. Gorgeous veggie pizzas!

    Reply
  • Melissa July 24, 2013, 10:19 AM

    This is in the oven right now! Gonna be Brunch! Thanks for posting this :)

    Reply
  • C July 23, 2013, 6:41 PM

    These were great.
    I will add minced garlic and thin sliced onions to them next time.
    Thanks for the inspiration!

    Reply
  • Lisa July 22, 2013, 10:46 PM

    Can’t wait to try the foil ring on mushrooms and beets! I’ll want to swap out the cheese for something vegan style, but the deep dish style is sure to please. Thanks!

    Reply
    • Colin September 1, 2013, 6:42 PM

      What did you find as a good substitute for vegans? I’m a bit new to the life style.

      Reply
      • Jessie September 1, 2013, 6:48 PM

        There are some pretty decent vegan cheeses available at specialty stores, but I usually opt for cheese-less meals rather than using a substitute. If you want to veganize these, I’d suggest filling the caps with pesto, a variety of veggies (like tomatoes, basil, more mushrooms, olives, spinach, or any of your other favorite toppings). If you want to try out a vegan cheese substitute, use it just like you would regular cheese and bake as directed. Hope that helps!

        Reply
  • Mushrooms Canada July 18, 2013, 1:49 PM

    Love making my portabella’s into pizza’s! Thanks for sharing the recipe…

    -Shannon

    Reply
  • cassie July 18, 2013, 11:44 AM

    This is fabulous! I love the aluminum foil ring tip!

    Reply
  • Aggie July 18, 2013, 8:32 AM

    Oh how I’m loving this!! Looks delicious.

    Reply
  • Shane Donegan July 17, 2013, 4:59 PM

    I NEED THIS NOWWWWWWWWW

    Reply