Portobello Mushrooms Mini Pizzas
Portobello mushrooms, about two per adult. Fewer for small children, more for those with heartier appetites. I was cooking for five, and they come in packs of three at my grocery, so I made 12.
Pizza sauce, about 1/4 cup per mushroom. Make your own or use your favorite brand. I used Contadina brand pizza sauce in the 15 oz jar, and it used almost two.
Your favorite melting cheese, about 1-2 oz per mushroom. I used pre-shredded mozzarella, 2 8-oz packages.
Your favorite pizza toppings, including finely chopped vegetables, spice and seasoning mixes, or plant-based meat product. Of course you can use real meat products, if you aren’t vegetarian.
I provided chopped tomato, red bell pepper, onion, and the stems from the mushrooms; sliced olives; chopped garlic; Italian seasoning blend; and fresh basil.
Between twelve mushrooms we used half a white onion, a bell pepper, two Roma tomatoes, a small can of sliced olives, and about a head of garlic.
1. Preheat the oven to 400°F / 200°C / gas mark 6.
2. Clean mushrooms by gently wiping with a wet cloth. Remove the stems. You can chop the stems to offer as toppings, or discard. If you like, you can scrape off the gills with a small metal spoon like a measuring spoon. (I didn’t bother.)
3. Prepare a baking sheet by greasing it with olive oil, or use a sheet of parchment paper.
4. If using plant based meat, cook according to the directions.
4. Pat the mushrooms dry and lay them upside down on the baking sheet.
5. Spoon the pizza sauce into the mushroom and gently spread evenly over the interior.
6. Top the mushroom with shredded cheese.
7. Add whatever toppings and seasonings you want. In the picture, the mushroom on the left has chopped garlic and the one on the right has tomatoes, onions, and bell peppers. Both have a sprinkle of Italian seasoning blend.
8. Bake in the oven for 20 minutes. The cheese should be melted.