There is no wrong way to eat pizza, but I have to admit this mushroom recipe is quickly becoming one of my favorites. Hearty portobellos can stand up to a multitude of toppings, and this entire process takes about 30 minutes!
The cheese used here is the cashew parmesan outlined in this recipe, but feel free to substitute whatever you’d like as a cheese replacement.
In a perfect world I would have made my own tomato sauce as well, but the jarred one I used was relatively low in salt and added sugar (two important attributes when buying pre-made).
Toppings are flexible, so get creative! Serves 2-4 people.
- 4 Portobello mushroom caps, washed and stemmed*
- Olive oil
- Seasonings of choice (I used garlic powder oregano, dried basil, and thyme)
- 1-2 cups favorite marinara sauce (pesto would be good too)
- Toppings of choice (I used bell peppers, cherry tomatoes, and basil)
- Cashew Parmesan Cheese or cheese of choice
- Preheat oven to 375 degrees F.
- Lay mushroom caps on baking sheet and drizzle with olive oil. Add herbs and seasonings of choice, making sure to coat both sides.
- Bake Portobellos for 5 minutes. Remove from oven and let cool slightly.
- Here is the fun part! Spread a thick layer of tomato sauce on underside of each cap, and arrange toppings.
- Bake for another 10-15 minutes, until toppings are slightly softened.
- Remove from oven, sprinkle with cheese, and devour. Will keep in fridge for 3 days.
*To clean mushrooms, used damp paper towel to wipe any dirt from outer skin. With a spoon, scrape black gills out from underside; use a sharp knife to remove any remnants of a woody stem from center.