Portobello “Pizza” Margherita
Portobellos are a fairly recent addition to the gamut of commercially available mushrooms throughout the Mediterranean. This dish came about as a lark, one night at home, with two kids clamoring for pizza, and Mom not in the mood or mode to deal with dough.
Total Timeunder 30 minutes
Recipe Coursemain course
Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
Taste and Texturecheesy, herby, meaty, umami
Type of Dishpizza, vegetable
- 6 large portobello mushrooms, 4 to 5 inches in diameter
- 3 teaspoons extra virgin olive oil
- 6 teaspoons grated Parmesan
- 1 cup plus 2 tablespoons tomato sauce
- 18 fresh basil leaves
- Salt and freshly ground black pepper
- 6 heaping tablespoons shredded mozzarella
Preheat the oven to 375°F. Lightly oil a shallow baking pan large enough to fit the portobellos in 1 layer.
Carefully remove the stems from the mushrooms and either discard or save for another use. Using a teaspoon, scrape the black fan-like ridges off the underside of the mushrooms, taking care not the break the caps.
Brush each mushroom with ½ teaspoon olive oil and place on the baking dish, cap side down. Sprinkle each with 1 teaspoon Parmesan and spread 3 tablespoons tomato sauce over each mushroom. Place 3 basil leaves on each mushroom and season with salt and pepper to taste. Sprinkle 3 tablespoons mozzarella over each mushroom. Bake until the cheese melts and the mushrooms are firm but tender, about 15 minutes. Remove from the oven and serve immediately.
2005 Diane Kochilas