Portobello Mushroom Pizzas

Roasted portobello mushroom caps with melted mozzarella cheese, fresh basil and tomatoes. Make sure to use the foil 'tip' for roasting the mushrooms, it works great!
Photo by Gary M.

PREP TIME

25

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

PREP TIME

25

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

Ingredients

  • 4

    large portobello mushroom caps

  • 3

    tablespoons extra virgin olive oil

  • 1/2

    cup cherry tomatoes, sliced (or 1 large sliced tomato)

  • 2

    cups mozzarella, shredded

  • 1/2

    cup fresh basil, chopped, plus extra for garnish

  • Salt and pepper, to taste

Directions

Here’s a trick I learned to prevent sogginess! It’s super. Form 4 small foil rings Then place them on a cookie sheet and put mushroom caps on top. 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. Drizzle Portobello caps with olive oil and sprinkle with salt and pepper. 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. Bake at 375°F for 20 to 25 minutes, until mushrooms have softened and cheese has melted. Garnish with more basil and serve immediately.

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