Portobello Pizzas
These delightful Portobello Pizzas serve as a gluten-free base for your favorite pizza toppings, offering a quick and healthy dinner option without compromising on flavor.
Ingredients
Mushroom Base
- 4 large portobello mushroom caps Look for caps that are large enough to hold your toppings but not too big.
Pizza Toppings
- 1 cup marinara sauce Store-bought or homemade.
- 1.5 cups shredded mozzarella cheese Layer generously on each mushroom cap.
- 1 cup assorted toppings Pepperoni, bell peppers, olives, spinach—customize as desired.
- olive oil For drizzling over mushrooms.
- salt and pepper To taste.
- fresh basil or Italian seasoning Optional but recommended for garnish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Gently clean the portobello caps using a damp cloth or paper towel. Remove the stems and scrape out the gills with a spoon.
- Place the mushroom caps gill-side up on a baking sheet. Drizzle a bit of olive oil and sprinkle a pinch of salt and pepper over each one.
Assembly
- Spoon marinara sauce generously onto each mushroom cap, then layer on the shredded mozzarella cheese.
- Add any desired toppings.
Baking
- Slide the mushrooms into the preheated oven and bake for about 15-20 minutes, or until the cheese is melty and bubbly.
Serving
- Once out of the oven, sprinkle fresh basil or Italian seasoning on top. Cut the Portobello Pizzas into halves or quarters and serve.
Notes
For an extra kick, consider adding red pepper flakes to the marinara sauce. If someone in your family is hesitant about the mushroom base, let them help choose their toppings to get them more excited to eat.