Portobello ‘Pizzas’
Author: Nicole
Ingredients
  • 4 large portobello mushrooms (see Notes)
  • ½ cup marinara or pizza sauce (see Notes)
  • 1 cup shredded low-skim mozzarella cheese
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • 16 slices turkey or regular pepperoni (see Notes)
  • ½ teaspoon red pepper flakes (optional)
  • Fresh basil, torn (optional)
  • Kosher salt
Instructions
  1. Preheat the oven to 375°F. Line a medium baking sheet with parchment paper.
  2. Clean the mushrooms. Remove the stem and carefully scrape out the dark gills with a spoon (I prefer to use a grapefruit spoon). You want the mushroom to remain intact as much as possible.
  3. Place the mushrooms stem side up on the baking sheet.
  4. Spread 2 tablespoons of marinara or pizza sauce on each mushroom.
  5. Divide the dried oregano and dried basil among the mushrooms. Sprinkle each with a pinch of salt.
  6. Top each mushroom with ¼ cup of mozzarella cheese.
  7. You can leave the pepperoni slices whole or cut each piece into quarters. Place 4 pepperoni slices (or equivalent in pieces) on each mushroom.
  8. Bake for 25 to 30 minutes or until the mushrooms are soft and the cheese is melted.
  9. Garnish with red pepper flakes if you’d like a bit of spice and/or fresh basil torn into pieces.
  10. Serve hot.
Notes
* Look for flat portobellos as they will hold the toppings best.
* Josephine’s Marinara Sauce (Red Sauce) is an easy homemade sauce. I keep small containers of it in my freezer.
* If you’d like to make this meat-free, diced peppers (your choice of color) or sliced olives would be a nice substitute.
Recipe by Riegl Palate at https://www.rieglpalate.com/portobello-pizzas/