I have to be honest… this is by far the EASIEST, quickest recipe on my entire blog. Not to mention… it is delicious! Seriously, you gotta try it. This recipe is gluten-free and vegetarian (if you don’t add meat).
I know that not everyone likes mushrooms, but if you do… this one is for you! I actually used to hate mushrooms. I found the texture to be unappetizing. Gladly I got over it, because I would still be missing out!
Makes 4 “pizzas”
For a light meal, 2 pizzas per person should do. If you are feeling hungry, 3 might be better.
4 Portobello mushrooms
Fresh mozzarella cheese
1 large Tomato (or 2 small) OR your favorite tomato sauce
*Optional: Any other type of fresh cheese or additional toppings
Preheat oven to 350 degrees F. Lay down foil on a baking sheet and lightly spray or rub with olive oil.
Remove stems from mushrooms, if they are still connected, and lay the caps on the foil – so that the “top” of the mushroom cap is touching the foil.
SAUCE: I pre made my own turkey meat sauce – sauté onions, ground turkey, tomatoes, spices. You can boil up a bunch of tomatoes, or lay down fresh tomatoes on top of your mushrooms. There are also a wide variety of organic, whole food sauces out there… just make sure you read the label and check for any additives and chemicals. One brand I have tried is Garden Good and it was delicious!
Once you choose your sauce type, spread it on top of the mushroom caps. Or if you are going with the fresh tomatoes, slice and lay on top of mushrooms. Cover with your cheese! Feel free to leave as plain cheese or add additional topping of your choice. Put the tray of mushrooms in the oven – which should be at 350 F now – for 15 minutes. Remove from oven, serve and enjoy!
Here are mine ready to go in the oven… I had turkey meat sauce with onions, covered in mozzarella and aged Dubliner Stout Cheese (that’s the darker cheese in the photo). Yummmmm.