I’m trying to eat healthier. I’m experimenting with plant based “meat” and other vegetarian and vegan options, as well as lower fat classics. And I love pizza! I thought I was being so creative with this recipe, until I saw how many similar recipes there are out there!! Oh well – Here is my own version of the Portabello Pizza! And it’s really satisfying.
Here’s How to Make a Portabello Pizza:
Preheat the oven to 400°
Place the mushrooms in an oven-proof dish. Remove the stem and drizzle the olive oil over both sides, finishing with the gill side up.
I put the tomato on first so the cheese would spread out easier, but you can put the toppings on in any order you’d like.
On top of the tomato add the cheese, onion, basil, and garlic.
Top that off with the pepperoni.
Place in the oven and bake for about 20 to 25 minutes, until the cheese is melted and the pepperoni is starting to crisp.
Allow to cool for about 5 minutes before eating. That mushroom gets HOT! I picked it up in my fingers and ate it like a piece of pizza once it’s cooled.
You can add any toppings you want! And if you want the mushroom a little more cooked, bake it for about 10 minutes and then add the toppings and bake again.
© Copyright 2021 The Lazy Gastronome
A breadless pizza with all the flavor and a lot less fat!
- 4 medium whole portabello mushrooms
- 8 thin slices fresh tomato
- 2 oz fresh mozzeralla
- 12 slices turkey pepperoni
- 4 thin slices red onion
- 2 teaspoons fresh basil, chopped
- 2 cloves garlic, crushed
- 4 teaspoons olive oil
-
Preheat the oven to 400°
-
Place the mushrooms in an oven-proof dish. Remove the stem and drizzle the olive oil over both sides, finishing with the gill side up.
-
I put the tomato on first so the cheese would spread out easier, but you can put the toppings on in any order you'd like.
-
On top of the tomato add the cheese, onion, basil, and garlic.
-
Top that off with the pepperoni.
-
Place in the oven and bake for about 20 to 25 minutes, until the cheese is melted and the pepperoni is starting to crisp.
-
Allow to cool for about 5 minutes before eating. That mushroom gets HOT!
© Copyright 2021 The Lazy Gastronome
Here are some things that are perfect to use for this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
