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Portobello Pizza
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Ingredients | |
6 | portobello mushroom caps, stems removed, washed and dried with a paper towel |
2 tablespoons | extra virgin olive oil |
2 teaspoons | minced garlic |
6 teaspoons | Italian seasoning, (or a dried oregano and basil leaf blend), divided |
3/4 cup | pizza sauce, (garlic and herb) |
1 1/2 cups | reduced-fat shredded mozzarella cheese, (or a pizza cheese blend)* |
30 miniature-sized pepperonis** 6 cherry or grape tomatoes , sliced thinly | |
Salt, to taste | |
pepper, to taste |
Instructions
Preheat oven to broil / grill settings on high heat. Arrange oven shelf to the middle of your oven.
Combine the oil, garlic and 4 teaspoons of the seasoning together in a small bowl. Brush the bottoms of each mushroom with the garlic oil mixture and place each mushroom, oil side down, on a lightly greased baking sheet / tray.
Fill each mushroom with 2 tablespoons of the pizza sauce per cap, 1/4 cup of mozzarella cheese, 6 pepperoni miniatures and tomato slices. Broil / grill until cheese has melted and is golden in colour (about 8 minutes).
To serve, sprinkle with the remaining Italian seasoning (or mixed herbs), and season with salt and pepper to taste.
Notes
*I find using dry cheese such as shredded mozzarella gives the best results. Using fresh mozzarella may cause the mushrooms to release some liquid during the broiling / grilling process.**For the miniature pepperonis, I bought normal-sized pepperonis and cut them with an apple corer like this one to get miniature sized ones. (I used 8 slices.) However, you can use whatever you can find!TIP: Do NOT over bake them! They WILL release a lot of liquid if left in the oven for too long! Make sure your oven is preheated well and HOT when putting them in.
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