Recipe: Portobello Mushroom Pizza

Friday, April 24, 2015

Let's just get something clear before I jump into this "recipe" that I'm going to share with you.
I am not a cook. I won't even pretend to be. I do, however, make things that are somewhat edible for my family to eat. Sometimes they like it. Sometimes they don't. If it really is bad, you can still find me at the table devouring every last bit proclaiming, "It's not that bad! Come on!" The truth is, it probably was that bad. But hey, at least I tried.
For someone who doesn't really "cook",  I have saved a lot of recipes. I have pinned a total of 4,041 pins on Pinterest. 674 of those pins are recipes. Of those 674 recipes that I've spent subconsciously pinning, I have probably actually made 20. One of them being this little number that I found the other day. It was right up my alley: quick, short ingredient list, somewhat healthy, and there was a 90% chance my husband would like it. 
So as a part of our "meal planning" for the week, I made Portobello Mushroom Pizzas for dinner the other night. As always, I changed the recipe and kind of did my own thing by changing up some of the ingredients. What I did actually follow were the oven temperatures and cooking times. The original recipe can be seen here
It totally delivered, the husband approved, and I'd definitely make it again. I think it actually might be even better on the grill the next time. Thanks Pinterest.

·         Medium to large sized Portobello Caps – wiped clean, stems removed; scoop out gills 
·         Marinara/Pizza sauce
·         Shredded cheese (I used a Mozzarella/Provolone mix)
·         Frozen Spinach
·         Pepperoni
·         Red pepper, chopped

1.    Preheat oven to 475 degrees, place caps, gill-side down on a baking sheet and bake for about 10 minutes (you want them gill-side down to help remove moisture).
2.    Remove from oven and turn them over.
3.   Add toppings to the mushroom caps. 
4.    Return to oven and bake for about 10-15 more minutes to melt the rest of the ingredients.

This recipe is pretty much fool proof unless you get sidetracked while chasing your kid around or perusing your Facebook newsfeed and you burn the damn things. Luckily, I did not. Not this time, at least.

Enjoy and Happy Friday!


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