These days, I’m trying to find ways to health-ify my favorite foods. I’m making myself buy whole grain pasta instead of the regular kind. Mexican Mondays are evolving more to include Mexican salads or Mexican fixings with a quinoa base. And for pizza, I’m trying out portobello mushroom cap “crust.”
Like any pizza, you can get creative with the mini portobello version. Pepperoni, onions, assorted cheeses… whatever you’d like to add! The main thing I’m working to improve with portobello pizzas is the liquid that flows out during the cooking process, which can create a soppy result. Drying the mushrooms after you clean them, only lightly brushing olive oil on the outsides, picking the right cheeses (fresh mozzarella might not be the best, for example), and making sure vegetables aren’t overly sautéed… these are tips to keep in mind.
PS – I used shredded Italian truffle cheese here from Trader Joe’s, and it was divine!
All in all, these pizzas are a great weekday night meal. With only fifteen minutes of cooking time, you can really make it a quick process if you plan out toppings that don’t involve a lot of chopping. I’m not going lie to you and say that adding diced garlic, diced onions, diced peppers, and freshly shredded cheese didn’t take me awhile… though I definitely need to improve my knife skills!
- 4 portobello mushroom caps
- dash of olive oil
- marinara/pizza sauce
- toppings (your favorite shredded cheese, diced peppers & onions, pepperoni, etc!)
- Preheat the over to 400 degrees fahrenheit.
- Remove stems from mushroom caps and clean.
- Wipe mushrooms dry with paper towels.
- Lightly coat the outsides of the mushroom caps with olive oil.
- Place mushrooms on a foil-lined baking pan.
- Fill the mushrooms with marinara sauce, then all of your toppings of choice!
- Bake in the oven for 15 minutes.
Roast vegetables, such as asparagus brushed with olive oil and seasonings, along with the pizzas!