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Portobello Mini Pizzas
Rebecca Forstadt Olkowski
Portobello mushroom pizzas are gluten-free and "meaty" tasting. Yummy!
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Course
Appetizers
Cuisine
Italian
Ingredients
2
Tbsp
of Olive oil for frying
2-4
large Portobello mushroom caps
2 per person
1
small can of crushed tomatoes or 2 ripe tomatoes freshly chopped
1
large ball of mozzarella sliced thinly smoked or plain.
1
bunch of basil
salt and pepper to taste
Fresh grated Parmesan cheese
chopped garlic
optional
Instructions
Heat the olive oil in a skillet - be careful not to burn it
Sear the mushroom caps on both sides for a couple of minutes each.
Drain the mushrooms on paper towels to remove the excess mushroom water and oil.
Line a rimmed baking sheet with tin foil. (mushrooms contain water and may drip when baked)
Place the mushroom caps on the baking sheet with the top side up.
Place 2 tsp of crushed tomatoes on top of the mushroom caps.
Add salt, pepper, and garlic to taste.
Place a slice or two of the mozzarella on top of the tomatoes
Place a basil leaf on top of the cheese.
Sprinkle with grated Parmesan.
Bake in the oven for 30 minutes at 350 F.
Serve hot.
Notes
Add any other toppings you love to the mini pizzas.