It’s another hot day here in sunny California and the question is what to make for dinner?
On days when it reaches 109 degreese I don’t feel like eating anything to heavy. I decided to try a portobello mushroom pizza after being inspired from A Food Centric Life’s Stuffed Portobello Mushrooms With Roast Tomatoes and Goat Cheese. Since I have never cooked portobello mushroom before I needed some help with how to season the mushroom and cooking time. I went ahead and added my own toppings to the mushroom with what I had handy. For the original recipe refer to A Food Centric Life and check out Sally Cameron’s wonderful creations!
4 Portobello Mushrooms
3 Tablespoons Olive Oil
1 Tablespoon Lemon Juice
1 Large garlic clove, finely chopped
Salt and Pepper, to Taste
1 Mozzarella Ball
1 Pack of Pepperonis
1 Can of Black Olives Drained
1 Fresh Tomato Sliced
1 Jar of Gluten Free Pizza Sauce
Few leaves of Basil
The first part of this recipe is straight from A Food Centric Life.
- Clean the mushrooms by gently wiping the outside of the caps with a damp paper towel or brushing any dirt off with a soft brush. Next, pop out the stems by pushing them from side to side until the snap out. Then with a teaspoon, scrape the gills out until the underside is mostly clean. Place them on a foil lined rimmed baking sheet. (view A Food Centric Life for how to photos.)
- Whisk together the olive oil, lemon juice, shallot and garlic. Brush mushroom caps inside and out with the olive oil mixture (or plain olive oil). Sprinkle each cap with salt and pepper.
- Pre-heat the broiler. With the oven rack on the second to the top level, broil the mushrooms for 3-5 minutes until they are hot and the edges are starting to brown. They will start to release moisture and get juicy. Remove from the oven.
- Pre-heat the oven to 375
Here is where I added my own pizza twist. I decided to make a fresh style pizza and a pizza sauce one.
- Fresh Pizza- After removing the mushrooms from the oven I layered it with a slice of tomato, mozzeralla, balck olives, sliced onion, and another tomato. (don’t forget to salt and pepper your tomato.)
- Pizza Sauce- I put one tablespoon of pizza sauce, mozzarella, pepperonis, black olives, and sliced onions on the mushroom.
- (Now this part was an experiment) I put the tray back in the oven until I saw the cheese melting. This took about 15 minutes.
- After removing them from the oven I added a few pieces of fresh basil to the tops and they were ready to serve.
I made this dish for my mom and sister and they were in love with it. The fresh pizza and pizza sauce mushrooms had two unique flavors. My mom preferred the pizza sauce one and my sister was torn between the two. They both agreed that the fresh one was light and not to filling. But they were really taken with the pizza sauce one. They said that it tasted just like having all goodies of a pizza without the bread. It was a little heavier but full of flavor.
I really enjoyed the flavor of the portobello mushroom recipe from A Food Centric Life. You could really taste the garlic and it complemented the other ingredients nicely. It was so juicy! This will be a recipe I make again and again. I love pizza and this just might keep me satisfied.