We all know those nights when all you want is a movie and pizza. These portobello mini-pizzas will do just the trick! This was literally the simplest concept ever. Not sure why I didn’t think to create a recipe before. Just stack your favorite pizza toppings on a portabella mushroom, and 20 minutes later…wah-lah! Portobello pizzas. This goes great as an appetizer, as the filling for a sandwich, or with a side of pasta.
Start off with a few portobello mushrooms by removing any stems and dirt. Take a baking dish and line with the mushrooms. Next we’re going to stuff them with tomato sauce. Finish off these bad boys with mozzarella cheese, garlic, cherry tomatoes, and balsamic vinegar and pop them in the oven for twenty minutes.
Portobello mushrooms should get some credit here! They are one of the greatest sources of selenium. Selenium plays a significant role in the immune system. Portobello mushrooms are also an awesome source of antioxidants, which can help fight free radical damage. Free radical damage has been linked to various cancers, aging, and a variety of diseases. So grab some of those mushrooms and get your antioxidant on with this recipe!
The versatility of these portobello mini-pizzas will never leave you bored. Try different cheeses such as cheddar or pepperjack. Maybe spice it up with some unique herbs. Try out some basil, parsley, oregano, or any other tasty flavors. You can even add any of your favorite vegetables like peppers, onions, broccoli, you name it! Add as many vegetables as you would like to get some bonus nutrients! Feel free to get your creativity flowing with this awesome recipe because you can’t go wrong. What types of combos can you make with this? As always, let us know in the comments section below! xo
- 3 large portabella mushrooms
- 1/2 cup of tomato sauce
- 3 ounces of mozzarella cheese
- 3 cloves of garlic minced
- 6 cherry tomatoes halved
- 1 teaspoon of balsamic vinegar
- Salt and pepper to taste
Preheat the oven to 400F.
Remove the stems and dirt from the mushrooms.
In a baking dish, evenly stuff the insides of the mushrooms first with tomato sauce, then with mozzarella cheese, garlic, cherry tomatoes, and balsamic vinegar.
Bake at 400F for 20 minutes.
Finish off with salt and pepper to taste.