Remember those English Muffin pizzas from your childhood? These super easy portobello mushroom pizzas are an upgrade and perfect for a quick meatless dinner, or use smaller mushrooms and make appetizers!
Large Portobello Mushrooms (I usually serve 2 per person)
Your Favorite Tomato Sauce
Combination of Cheddar and Mozzarella Cheese
Salt & Pepper
Preheat the oven to 350 degrees Fahrenheit.
Clean the black gills out of the mushroom and remove the stem if you want, but you don't have to. If the stem seems a bit dry, however I would because it might be a bit tough.
Lightly oil the mushrooms and sprinkle both sides with salt & pepper. The oil will absorb into the mushroom, so you only need a little. Don't be tempted to over-oil them.
Cook on a baking tray top side up for 5-10 minutes depending on how big your mushrooms are.
Flip them over. Add a generous amount of tomato sauce to the mushroom. I personally like a thick tomato sauce for this. If your sauce seems too thin, put it in a saucepan and reduce it a bit on the stovetop, while the mushrooms are initially cooking. Add the cheese.
Bake another 5 minutes until the cheese is well melted. Using the cheddar cheese will also make them brown nicely.
Serve right from the oven with a salad for a great summer evening meal.
These are delicious to make on the grill as well. Just make sure to get large enough mushrooms, and don't overfill them.
For appetizer versions:
Take the stems out of the mushrooms. You don't have to remove the gills.
Sprinkle with olive oil, salt & pepper.
Roast top side up for 5-7 minutes
Flip over and fill with tomato sauce & cheese.
Bake another 5 minutes
If you don't want to waste the mushroom stems, I like to chop them up finely, sautee them and add them to the tomato sauce.
These are also delicious with pesto. I've also done versions with caramelized onions and goat cheese!