Ingredients
2 portobello mushroom caps, stems removed
a handful of tomatoes (I used grape and cherry heirloom), sliced
Mozzarella cheese
Pesto
Olive oil
salt & pepper
Preheat oven to 375. Lightly coat mushroom caps with EVOO and bake for five minutes.
Remove, and top the underside with pesto. Use as much or as little as you'd like. I think I used about a tablespoon for each side. Top with mozzarella cheese (I added two slices to each because cheese is life) and tomato slices.
Broil for an additional five minutes, keeping a close eye on it. That's it!
If it gets a little watery, just drain it off in between.
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Haikuesday
Mushrooms are fun guys.
They like pizza parties too.
Fire up the oven.
They like pizza parties too.
Fire up the oven.
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I've seen a lot of recipes using portobello mushrooms but I've yet to give them a try. I like the idea of using them as a burger, but my other half isn't the biggest mushroom fan so we tend to stay away from mushroom heavy recipes. I do like the sound of these (minus the cheese, but I can get some vegan cheese instead), I love a good ol' veggie dinner!
ReplyDelete~ K
www.lifeasunusuals.com
Nice and easy and quick.
ReplyDeleteStill in the soup.
Feels hot.
No oven needed.
Sticky for days.
Love. Your. Momma.
Nope. Mushrooms are not my thing. They are not fun...they are fungus. Hahahaha. But no worries, I will just eat all the toppings :) Yum!
ReplyDeleteThese look really yummy! I love a good portobello shroom!
ReplyDeleteLove the name and these look delicious! That cheese.... :)
ReplyDeleteYummy. I love mushrooms. I tried to make this once with red sauce and the works. My chef friend was in town and she did one and I did one. Somehow hers looked 10xs better. Haha. Mine was a wreck. Don't ask me how...
ReplyDeleteI could eat mushrooms every day of my life.
ReplyDeleteOur grocery actually prepares portobello mushrooms with different toppings so you just have to pop in the oven. i'm always buying some of those.
This is beautiful and easy and I want it right now.
ReplyDeleteEvery now and then, I make Portobello Pizzas, but never with Pesto (all the Ps!) - I am so making these, soon!
ReplyDeletei love alliteration.
ReplyDeletei also love mushrooms. i made something similar the other day and KC was all like wah, this isn't beef-beans-rice and i don't like it. so the mushroom pizza party will be a solo party over here for now on.
I find myself trying to add some alliteration to post titles sometimes too! Those pizzas look so good, and they definitely would be a great way to cut down on carbs at night!
ReplyDeleteMMMMmmmmmmmMMMMMMmmmmmmm
ReplyDeleteWe use these a lot. Often, we stuff them with a quinoa or couscous mixture. They're delicious every time. They make great burgers too...marinade them in a bit of balsamic vinaigrette before grilling them. Delish!
ReplyDeleteThis recipe sounds so good and easy which are my two favorite words. I don't cook buy Portobello mushrooms often enough so that will have to change.
ReplyDelete