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PORTOBELLO MUSHROOM PIZZAS

PORTOBELLO MUSHROOM PIZZAS

PORTOBELLO MUSHROOM PIZZAS

INACTIVE TIME: 25 MINUTES

YIELD: SERVES 4

 
 

INGREDIENTS

  • 4 large portobello mushroom caps
  • 3 Tbsp. extra virgin olive oil
  • 1/2 cup cherry tomatoes, sliced (or 1 large sliced tomato)
  • 2 cups shredded mozzarella (fresh if you can find it!)
  • 1/2 cup fresh basil, chopped, plus extra for garnish
  • salt and pepper to taste
  •  

INSTRUCTIONS

  1. Here’s a trick I learned to prevent sogginess! It’s super. Form 4 small foil rings (like this:)
  2. Then place them on a cookie sheet and put mushroom caps on top, like so:
  3. The foil rings will help the mushrooms roast more evenly, and they won’t be sitting in their own juices so they won’t get soggy on the bottom! I learned this as a trick for roasting beets, but I love it for large mushrooms as well.
  4. Drizzle portobello caps with olive oil and sprinkle with salt and pepper.
  5. Sprinkle a handful of mozzarella onto each mushroom cap, then top with a few slices of tomato and a sprinkling of basil. Then finish with another handful of mozzarella. (YAY CHEESE!)
  6. Bake at 375 for 20-25 minutes, until mushrooms have softened and cheese has melted. Garnish with more basil and serve immediately.