Thread: Personal Portobello Pizza

I came across this just now and it sounds GOOD! I saw many reviewers on this site say to remove the gills of the mushroom to cancel out a lot of the liquid that the mushroom produces. I am sure there are many ways to do this and figure out the best for you but it sounds like a good, easy and healthy go to.

"A delicious recipe that substitutes a portobello mushroom for a pizza crust. Try using pesto sauce instead of spaghetti sauce, and experiment with your favorite pizza toppings."

Ingredients
1 large portobello mushroom, stem removed
1 tablespoon spaghetti sauce 1/2 cup mozzarella cheese
1/2 tablespoon sliced black olives
4 slices pepperoni sausage
1 clove garlic, chopped

Directions
Preheat the oven to 375 degrees F (190 degrees C).
Place the mushroom on a baking sheet, and bake for 5 minutes in the preheated oven. Remove from the oven, and spread spaghetti sauce in the cup of the cap. Top with cheese, olives, pepperoni and garlic.
Bake for an additional 20 minutes, or until cheese is melted and golden.

Ok I made this last night for dinner and even tho hubby was skeptical it was gobbled up by all, even the 2 yr old. May not replace pizza but definitely a wonderful change up idea and very easy. A warning when removing the gills, do not break the mushroom sides because as the sauce and cheese melt it will turn into a river and flow out of the cracked area. lol I cooked on the bbq and it was perfect. Cold leftovers this morning really tasted just like cold pizza.

Great idea! I make a version with a mixed cauliflower and cheese "crust" and I have a recipe to try with eggplant as the crust!