Portobello Pizzas

By mamapig

Giant portobello mushroom caps are the foundation for mini pizzas, packed with the same intense flavors as the standard pizza-parlor pie but minus the calories. Use a commercially prepared pesto for quick assembly of these pizzas. Serve with bread sticks and a tossed green salad, and end with an Italian gelato for dessert.

Ingredients

• 4 giant portobello mushroom caps (ab 20 oz. total)
• 2 Tbsp. balsamic vinegar, or more as needed
• 1 1/2 Tbsp. basil pesto
• 1 1/2 cup shredded combination low-fat mozzarella and provolone cheeses
• 2 oz. soy “pepperoni” slices
• 6 artichoke bottoms (6 oz.), chopped
• 2 Tbsp. (1 oz) chopped oil-cured olives, optional
• Pinch oregano

Details

Servings 4
Adapted from vegetariantimes.com

Preparation

Step 1

Preheat oven to 500F. Line baking sheet with foil, and spray foil with nonstick cooking spray

Wipe mushroom caps clean, and remove stems. Chop stems, and place in mixing bowl. Using small spoon, gently scoop out black gills on underside of mushroom caps, and discard gills. Place mushrooms, cap side down, on foil-lined sheet

Combine balsamic vinegar and pesto in small mixing bowl, and brush mixture on mushroom caps. Place in oven, and cook for 5 to 7 minutes, or until tender

Meanwhile, combine in bowl 1 cup cheese, soy “pepperoni” slices, artichoke bottoms, chopped mushroom stems, olives, if using, and oregano, tossing to mix well. Remove mushrooms from oven, and, dividing mixture evenly, fill each cap. Sprinkle remaining 1/2 cup cheese over mushrooms

Bake 7 to 10 minutes more, remove from oven and serve.