Friday, July 26, 2013

Portobello Mushroom Pizzas

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We've had a lot going on in our house the past few weeks. Between getting our deck redone, our AC breaking and waiting a week and a half to have it repaired, and cleaning out all the furniture/junk in the guest room to prepare the baby's nursery, the last thing I've wanted to do is make time-consuming meals or things that would take a long time in the oven.
Enter Portobello Mushroom Pizzas. Since we ate out quite a bit while our AC was broken, it's a nice change of pace to have something that is easy to make that's still healthy and satisfying. Portobello mushrooms replace carb-loaded crusts, while the tomato sauce and cheese add the familiarity we're all used to. Both Chris and I really enjoyed these, and the scale thanked us, too. Enjoy!

Printable Recipe

  • 3 large Portobello mushrooms
  • 1 1/2 cups marinara sauce, homemade or store bought
  • 1 cup Cheddar, Monterey Jack or Mozzarella cheese, shredded
  • 1 tsp. Italian seasoning
Preheat broiler in oven to 500 degrees F.

Scrape out the insides of each mushroom. Place on a baking sheet, bottom side up, and put under broiler for 1-2 minutes or until a little dried out. Flip the mushrooms over and cook another 1-2 minutes. Remove from oven.

Spread each mushroom with 1/2 cup marinara sauce. Top with cheese and a sprinkle of Italian seasoning.

Place under broiler for 2-3 minutes or until cheese is melted. Serve immediately.

Source: SK Original

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