Portobello Mushroom Pizza

Active Time: 20 minutes

Total Time: 25 minutes

Gluten Free
Vegetarian

Why we love it:

I’m not gluten free but I do really enjoy these pizzas on mushrooms but ONLY if you aren’t trying to pretend it’s “real pizza.” Regardless of your dietary needs or preferences, enjoy this because giant mushrooms are earthy and delicious and they taste amazing with pizza toppings. These hold up well in the freezer and are a great antidote to a freezer full of casseroles or packaged foods.

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Ingredients

4 Portobello Mushrooms (large, use 6 - 8 if smaller)
¹⁄₄ cup Balsamic Vinegar
¹⁄₂ teaspoon Red Pepper Flakes (optional)
1 teaspoon Kosher Salt (divided)
2 Tablespoons Extra Virgin Olive Oil (divided)
1 Green Bell Pepper (any color is ok)
2 cloves Garlic
8 ounces Mozzarella (shredded)
1 15-ounce can Crushed Tomatoes (or diced if you like chunks)
1 Tablespoon Dried Oregano
5 ounces Artichoke Hearts (jarred, drained)
4 ounces Provolone Cheese (slices make it easy)
1 head Romaine Lettuce
2 Tablespoons Salad Dressing (vinaigrette, or oil + vinegar)

Cooking Instructions

1. PREHEAT THE OVEN TO 400 DEGREES
2. MUSHROOMS

Remove the stems from the mushrooms and wipe with the corner of a clean towel or paper towel.
Place mushrooms in a shallow dish or bowl. Add the balsamic vinegar, red pepper flakes and sprinkle with about ½ the salt. Drizzle with ½ of the oil. Toss to coat and let sit while you prep the rest of the veggies.
3. VEGETABLES

Slice the bell pepper into thin rings and remove the center ribs and seeds. Place on a baking sheet.

Mince garlic and sprinkle over peppers. Place on a baking sheet and drizzle with the other ½ of the oil.
Scooch the peppers to one side and place the mushrooms on the pan, too, scraping any marinade over. Roast on a baking sheet for about 8 minutes to get some of the liquid out.
4. CHEESE + SAUCE

Meanwhile, grate mozzarella if needed.

Open the can of tomatoes and stir the oregano and remainder of the salt into it.
5. ASSEMBLE

After their time in the oven, remove the veggies. Flip mushrooms over to remove any liquid pooling then arrange them like cups. Fill with sauce, then peppers, artichokes, and layers of cheese but finish with a slice of provolone over the top.
6. ROAST

Return to the oven for 8 - 10 minutes or until the cheese is golden brown and bubbly. Let cool for 2 - 4 minutes before serving.
7. SERVING

Plate lettuce and toss with vinaigrette. Serve with whole mushrooms, or slice them in ½ first.

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Substitutions

DAIRY FREE:

use vegan cheese or no cheese
COW DAIRY FREE:

use dollops of chevre, buffalo mozzarella, or sheep’s pecorino
PORTABELLOS:

slice thick slabs of cauliflower, roast those and assemble pizza on top. Use a crust obviously! Or open a spaghetti squash, remove seeds, cook until tender and assemble in there
TOPPINGS:

omit and add as you wish
KIDS CORNER:

if they won’t do mushrooms, assemble theirs on english muffins (oh yeah, that holds up), or use a pizza crust, add toppings they enjoy

Prep Ahead & Use It Up

You can mix up the sauce
Marinate the mushrooms, they can sit for 48 hours in the balsamic
OR assemble fully and bake when ready to serve, though it will take longer to heat through