I just made this for dinner and apparently none of my friends like mushrooms! Why do mushrooms get such a bad rep?! They’re the bomb! I’m going to start sneaking them into recipes to trick people into converting so that I can force them to eat these dishes with me.
I had to go food shopping tonight and decided to make things interesting rather than a boring old tilapia fillet and head of lettuce (which is my usual dinner – balsamic on both). I went to my fave site for healthy recipes, http://healthyrecipesblogs.com/, and via her recipe index chose the 30 min recipes. I figured I just wanted something easy and smaller tonight so I went with her portobello mushroom pizza http://healthyrecipesblogs.com/2013/06/24/portobello-pizza/.
Portobello Mushroom Pizza
– 2 large Portobello mushroom, wiped clean, stem removed
– Olive oil cooking spray
– 1/2 cup of your favorite no-added-sugar marinara sauce KB Note: You don’t necessarily have to use sugar-free, I went with a cheap store brand
– 2 oz part-skim Mozzarella cheese, shredded (1/2 cup)
– 2 tablespoons grated Parmesan
– 4 basil leaves, torn to pieces, or 2 teaspoons fresh oregano leaves
1. Preheat broiler, setting temperature to high. Set oven rack in the middle of the oven. Line a large baking sheet with foil for easy cleanup.
2. Spray the mushroom caps with olive oil spray on both sides. Broil 5 minutes on each side, or until just tender.
3. Remove the mushrooms from the oven, keeping the broiler on. If the mushrooms have released some of their water content, drain them briefly on paper towels and wipe the baking sheet dry, then return the mushrooms, gill side up, to the baking sheet.
4. Fill each mushroom cap with half of the marinara sauce, mozzarella and Parmesan. Scatter a few torn basil leaves, or a few oregano leaves, on top.
5. Place back under the broiler until cheese is browned, 2-3 minutes.
6. Serve immediately.