Portobello pizzas - a Tasty Thursday post
Pizza. Yummy. Cheesy. Hot and savory and decadently delicious.
Sometimes, though, you don't want crusty pizza. Sometimes you've got veggies that need using up in the fridge. Sometimes you crave mushroomy umami as well as that cheesy goodness.
On those occasions, there is nothing that fits the bill better than a portobello mushroom cap filled with whatever you crave, topped with cheese (or not), and cooked to melty perfection.
Yes, it IS that good.
Portobello pizza (1 or 2 mushrooms per person, depending on how hungry they are!)
- olive oil, salt and pepper
- 1/4 c of filling per mushroom (in this video it's leftover roasted broccoli, ham, and roasted tomatoes. You can do literally ANYTHING you like or want to use up!)
- cheese
- Clean the mushrooms by scraping out the gills and washing off any dirt or grit.
- Season with salt and pepper, or other seasoning, to taste
- Drizzle a tablespoon or so of olive oil into the bottom of a large frying pan and heat to shimmering. Add the mushroom caps, tops down, to the pan and cook until beginning to release liquid (about 10 minutes.) Remove from pan.
- Meanwhile, prep whatever filling (topping) you like. You're going to want to pre-cook this (or heat it up again) so chop it bite-size and ready to roll.
- Heat (or cook) the filling ingredients in the same skillet you did the mushroom caps in. You may need to add a bit more olive oil, depending on your filling. Spoon the filling into the mushroom caps and put the mushrooms back into the skillet.
- Top each cap with 2 TBS of cheese.
- Cook for about 10 minutes, covered, or until the cheese is melted and fantastic.
- Eat with a fork and knife.
You're welcome.