Ingredients
- Portobello Mushrooms: 4 large caps (about 4-5 inches diameter), cleaned, stems and gills removed
- Olive Oil: 1-2 tablespoons (for brushing)
- Salt: 1/4 teaspoon (or to taste), divided
- Black Pepper: 1/4 teaspoon (or to taste), divided
- Garlic Powder (Optional): 1/4 teaspoon
- Pizza Sauce or Marinara Sauce: 1/2 cup (use your favorite store-bought or homemade)
- Shredded Mozzarella Cheese: 1 cup (low-moisture, part-skim works well for melting)
- Grated Parmesan Cheese: 2 tablespoons (adds a salty, nutty flavor)
- Dried Oregano or Italian Seasoning: 1/2 teaspoon
- Optional Toppings: Pepperoni slices, cooked crumbled sausage, sliced bell peppers, sliced onions, black olives, fresh basil leaves, red pepper flakes, etc. (Choose your favorites!)
Instructions
- Preheat & Prepare: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. This also helps prevent the mushrooms from sticking.
- Prep the Mushrooms: As detailed above, gently wipe the mushroom caps clean. Remove the stems and scrape out the gills using a spoon.
- Oil & Season Caps: Place the cleaned mushroom caps, cavity-side up, on the prepared baking sheet. Brush the entire surface of each mushroom (top, bottom, and inside) lightly with olive oil. Sprinkle the insides of the caps with half of the salt, pepper, and the optional garlic powder.
- Pre-Bake (Crucial Step!): Place the baking sheet with the oiled and seasoned mushroom caps (still cavity-side up) into the preheated oven. Bake for 5-7 minutes. This crucial step helps release some initial moisture from the mushrooms, preventing a soggy final pizza. You might see some liquid pooling in the caps – carefully pour this off or dab it away with a paper towel after pre-baking.
- Sauce it Up: Remove the baking sheet from the oven. Spoon about 2 tablespoons of pizza or marinara sauce into each pre-baked mushroom cap, spreading it evenly to cover the bottom.
- Cheese Please: Sprinkle the shredded mozzarella cheese evenly over the sauce in each cap. Follow with a sprinkle of grated Parmesan cheese for extra flavor.
- Top it Off: Now for the fun part! Add your desired toppings. Arrange pepperoni, sprinkle cooked sausage, add sliced veggies, or whatever combination you love. Be mindful not to overload the caps, as this can increase cooking time and moisture.
- Final Seasoning: Sprinkle the dried oregano or Italian seasoning over the toppings and cheese. Add a pinch of the remaining salt and pepper, and red pepper flakes if you like some heat.
- Bake to Perfection: Return the baking sheet to the 400°F (200°C) oven. Bake for another 10-15 minutes, or until the mushrooms are tender, the sauce is bubbly, and the cheese is melted and golden brown. Keep an eye on them – cooking time can vary slightly depending on the size and moisture content of your mushrooms.
- Optional Broil: For extra bubbly, browned cheese, you can switch the oven to the broil setting for the last 1-2 minutes. Watch very carefully during this step to prevent burning!
- Rest & Serve: Carefully remove the baking sheet from the oven. Let the Portobello pizzas rest for a minute or two before serving – the cheese and sauce will be very hot! Garnish with fresh basil leaves if desired.
Nutrition
- Serving Size: one normal portion
- Calories: 150-250 calories