I hesitate to call this a recipe as nothing is being mixed, cooked on the stove, or baked. So, I’m going to say it is an assemblage of ingredients that creates a delicious (and super easy) small pizza!
Portobello Mushroom Cap Pizzas (serves 2 or 1 hungry individual)
2 Portobello caps, cleaned, de-stemmed, and de-gilled
1 T olive oil, plus a little extra
marinara sauce (the thicker the better as the mushroom will leak juice and thin out the sauce)
toppings of your choice, I sliced heirloom tomatoes but anything goes
Preheat oven to 350 degrees. Prepare baking sheet by lining with foil and coating with nonstick spray.
Heat olive oil in pan over medium heat. Place mushroom caps in pan, gills up and cook until they start to soften. Drizzle with olive oil and then flip over so that the gills are facing down. Cook another 2-3 minutes. The mushrooms should be warm and softer but still slightly firm.
Place on baking sheet gill side up and sprinkle a light layer of cheese directly in the mushroom. Next fill with marinara sauce but be careful not to overfill as the mushroom will leak juice during the cooking process and the marinara will become runny. Spread toppings on top of marinara sauce and then cover with another layer of cheese.
Bake at 350 for 5-10 minutes or until cheese melts and marinara sauce is warm. Broil for another 5 minutes to make the top layer of cheese crispy (optional).
Remove from oven, sprinkle with oregano, and serve!
I had one last night for dinner but could see myself eating two if I was really hungry and hadn’t had a snack two hours before dinner. I also think that next time I may add some sort of protein (faux beef crumbles, tempeh, etc) to boost the protein.
Overall though, I was really impressed! Be warned though, it is a messy eat!