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.
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.
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?
- 4 large portobello mushroom caps
- 3 Tbsp. extra virgin olive oil
- ½ cup cherry tomatoes, sliced (or 1 large sliced tomato)
- 2 cups shredded mozzarella (fresh if you can find it!)
- ½ cup fresh basil, chopped, plus extra for garnish
- salt and pepper to taste
- Here’s a trick I learned to prevent sogginess! It’s super. Form 4 small foil rings (like this:)
- Then place them on a cookie sheet and put mushroom caps on top, like so:
- 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.
- Drizzle portobello caps with olive oil and sprinkle with salt and pepper.
- 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!)
- Bake at 375 for 20-25 minutes, until mushrooms have softened and cheese has melted. Garnish with more basil and serve immediately.