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Baby Boomer Recipes | Portobello mini pizzas

Portobello Mini Pizzas

Rebecca Forstadt Olkowski
Portobello mushroom pizzas are gluten-free and "meaty" tasting. Yummy!
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.