Mushrooms hold the weight of this double meat pizza dinner or snack option! Light and fresh with an Italian spin. Layered with pesto, ground Italian sausage, lots of cheese, pepperoni topped with some sliced tomatoes.
Holds up nicely and only takes a minutes to make. Use any meat that you like and any cheese that calls your name. Pasta sauce or marinara is a great choice but I kept it lighter with a tablespoon of pesto for each one. I wanted to let the seasonings and fresh ingredients shine on this one.
When you wash the caps be careful not to soak them. Use your hands to thoroughly wash the sides and top with a quick rinse on the bottoms. I like to pat them dry and let them air out while I cook the meat. For my vegans, use jackfruit (drain, dry, shredded).
All types of ground meat works here. I even like to change it up and make a taco pizza using taco seasoning, or a Texas BBQ style with bbq and ham! There is room to get creative here!
For the cheese, use dry cheeses from the package or fresh. Hunks of mozzarella are perfecto on these! The Daiya brand is a dairy free cheese brand I love! I think it is actually creamier than any non dairy cheese, go for the shredded or the slices to just lay right on top.
I eye ball how much I want of everything on these, the measurements are there just for you to by. Use as much or as little as you like!
Start with your base (mushroom) and create from there. Broil 7 minutes and let rest 2. Bon appetite!
Portobello Pizza
Ingredients
- 6 portobello mushroom caps
- Olive oil for coating
- Pesto
- 1/2 pound meat
- 5 cups cheese (any, I used a pizza blend)
- Sliced cherry tomatoes
- 24 Pepperoni slices for topping
- Dried Oregano
- 1/4 cup Basil, minced
Directions
- Wash and pat dry mushrooms.Set aside on baking sheet lined with parchment paper.
- Cook your meat.
- Oil each cap then turn over so the bottom of the mushroom is facing up.
- Move your rack to the center of the oven, turn oven broiler on Hi.
- Lather on 1-2 tablespoons of pesto on each mushroom. Sprinkle on your meat, half of your minced basil, oregano, cheese, then pepperoni slices. 3 for each mushroom.
- Place a few slices of tomatoes on the cheese on each mushroom. Add more oregano.
- Place in oven for 7 minutes. Remove and immediately sprinkle with remaining basil. Let sit for 2 minutes.
- Any leftovers, store in an air container in the refrigerator. To re-heat, 2 minutes under the broil on Hi.
