The other night I was trying to figure out what to make for dinner and noticed we had some leftover pizza from our Bible study group on Monday. Well I love pizza, but rarely indulge (I ask Robbie for his crust every once in a while), so I came up with this portobello mushroom pizza to eat while he had leftover pizza. My friend had shown me this idea several weeks ago, and so I have been thinking about doing it for a bit. Also had portobello mushrooms 2/$1.19. Not too shabby! They also had artichoke hearts in Olive oil for $2.39 so I had picked some up the last time I was in there.
The ingredient list and nutrition info will vary depending on what you put on your pizza. My pizza included:
Feta cheese (a small amount)
I would have added mushrooms too, but then I remembered it was on a large mushroom!
The best way to clean the mushroom caps are with a paper towel, because they will absorb moisture if you wash them with water. (Which will make your pizza more watery). Another way to minimize a watery pizza is to scrape out the gills. I didn’t do this, but it can reduce moisture if you do.
After you clean the mushroom caps, bake them in the oven at 400 degrees for 10 minutes. Then remove from oven and apply pizza sauce and toppings. Bake for another 10 minutes or until cheese is melted and browning. (If you use more mozzarella.)
This is a delicious way to get down some veggies!