Portobello Mushroom Pizzas
These sound really good, now I will have to look for large Portobello mushrooms to try this out. Links to the shortcuts are listed in the Recipe Notes section.
Prep Time 15 minutes mins
Cook Time 8 minutes mins
Total Time 23 minutes mins
Course Lunch, Main Dish
Cuisine American
- 4 portobello mushrooms, large, stems removed
- 2 teaspoons olive oil
- 2 teaspoons garlic, smashed and finely minced
- 4 teaspoons Italian seasoning, OR make from a shortcut
- 1 cup pasta sauce, OR make from a shortcut
- 1/2 cup sausage, OR make from a shortcut, cooked
- 1 1/2 cups Mozzarella Cheese, shredded
- pepperoni slices, mini or large quartered
Preheat your oven to broil, if using a counter top oven, heat the top coil. Line a baking sheet with parchment paper. Place the mushroom caps on the paper with the top of the caps upwards.
Mix together in a bowl, the oil, garlic, and Italian seasoning. Brush the mushroom caps with the oil mixture, then turn the caps over so the underside is facing upwards.
Spoon on the pasta sauce, divided among the 4 mushrooms, onto the mushrooms, sprinkle on the cheese also divided between the mushrooms, then top the cheese with some cooked sausage, then some pepperoni slices.
Broil for about 8 minutes or until the cheese is starting to brown.
Serve.
Low cost really but I cannot say for sure until I source the mushrooms. I will say Low cost for now but that may change once I make these.
Shortcuts: Italian Seasoning, Pasta Sauce, Sausage.
Provided courtesy of good friend, Stephen Connell.
United States.