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Portobello Pizzas

Updated February 23, 2016
This image courtesy of Joseph DeLeo

Portobello mushroom caps are ideal containers for vegetables and cheese. These fit perfectly onto toasted English muffins, and can thus be portable.

The fully cooked pizzas reheat beautifully! Store in a tightly covered container in the refrigerator, and bring to room temperature before reheating in a 300°F oven or a microwave.

2 servings (2 small pizzas apiece)

Cooking Methodbroiling, sauteeing

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Mealdinner, lunch

Taste and Texturecheesy, meaty, savory, umami

Type of Dishpizza, vegetable

Ingredients

  • 4 medium-size (4-inch) portobello mushrooms, caps intact
  • Up to 1 tablespoon extra virgin olive oil
  • 1 medium tomato
  • Half a medium yellow or green bell pepper
  • 1 handful fresh spinach leaves, clean and dry
  • Dried thyme
  • Salt
  • Freshly ground black pepper
  • ½ cup part-skim, low-moisture mozzarella cheese, shredded (about 4 ounces)
  • Red pepper flakes (optional)

Instructions

  1. Remove the mushroom stems, and wipe the caps clean with a damp paper towel. Place a large, heavy skillet over medium heat for about 2 minutes. Add a little olive oil, wait about 30 seconds, then swirl to coat the pan. Place the mushrooms cap-side- down in the hot oil, and let them cook undisturbed for about 10 minutes. Turn them over and cook on the other side for 10 minutes, then flip them over one more time, to cook for about 5 to 10 more minutes on their cap side once again.

  2. Meanwhile, core the tomato and gently squeeze out the seeds through the opening. Cut the tomato and bell pepper into very thin slices.

  3. Shortly before serving, heat the broiler. While it is heating, place the mushrooms cap-side-down in an ovenproof glass or ceramic baking dish. Top each mushroom with a few spinach leaves; some slices of tomato and bell pepper; and pinches of dried thyme, salt, and pepper. Take your time covering the top with grated cheese, tucking it into every crevice and cavity, trying to cover everything (including the edges of the mushroom, so they won’t burn under the broiler).

  4. Broil until the cheese melts and is turning golden. Watch carefully, as this will take only 5 minutes or less. Serve hot, warm, or at room temperature, sprinkled with red pepper flakes if desired.

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