Vegetable Portobello Pizzas Recipes

PERSONAL PORTOBELLO PIZZA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place the mushroom on a baking sheet, and bake for 5 minutes in the preheated oven. Remove from the oven, and spread spaghetti sauce in the cup of the cap. Top with cheese, olives, pepperoni and garlic.
• Bake for an additional 20 minutes, or until cheese is melted and golden.

PORTOBELLO PIZZAS

Steps:

• Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
• Brush inside and outside of mushrooms with olive oil. Season with salt and pepper and place on prepared sheet tray with the tops down.
• Build the pizzas by laying tomato sauce, italian seasoning, cheese and pepperoni.
• Bake for 10-12 minutes until cheese has melted and the mushroom is tender. Top with basil and serve.

VEGETABLE PORTOBELLO PIZZAS

Steps:

• Preheat the oven or toaster oven to 450°F. Place the mushroom caps gill side up on a baking sheet and drizzle with EVOO. Roast for 12 minutes, or until tender. Layer the caps with the grilled eggplant, sliced roasted red pepper, sliced artichokes, parsley or basil, and arugula or spinach. Drizzle the tops with a little more EVOO, and sprinkle with finely chopped onion or shallot and salt and pepper. Top the mushrooms with 2 slices provolone or fontina each in even layers, then return the pizzas to the oven. Bake for 5 minutes to set the vegetables and melt the cheese. Add a pinch of red pepper flakes and Italian dried seasoning or oregano to the top of each portobello mini pizza and transfer to a plate.