It seems like we live in the age of ‘dietary restrictions.’ Gluten-free, vegetarian vegan, pescatarian, raw organic……… the list goes on. I believe in enjoying a bit of everything in moderation, but since I have friends that eat with some of these restrictions, I try to come up with a few meals that they can enjoy too. These delicious and hearty Portobello mushroom pizzas are easy to make and friendly to those abiding by a gluten-free and vegetarian diet. Don’t worry.. I’m not about to give up bacon, beer, and boozy cupcakes, but its okay to try something different now and then! 😉
4 large Portobello mushrooms
2 Tbs olive oil
¼ cup pizza sauce (for an easy homemade version check out my Five Minute Red Sauce!)
¼ cup shredded mozzarella
Cherry tomatoes, halved
Basil, roughly chopped
Salt and pepper to taste
Preheat oven to 400 degrees F (204 degrees C) and line a baking sheet with foil (optional for less mess).
(1.) Rinse mushrooms and pat dry with a paper towel. Twist stem back and forth to remove and use a spoon to scrape the ‘gills’ from the underside of the caps. (2.) Brush the entire mushroom caps with olive oil and place on prepared baking sheet, cap side down. (3. & 4.) Spread pizza sauce onto mushrooms, add a sprinkle of shredded cheese, and top with tomatoes and basil. Add a bit more shredded cheese if you like and season with salt and pepper.
Place in the oven to bake for 15-20 minutes or until cheese is melted and bubbly. Serve right away!
And to show you proof that I’m not going gluten-free.. I washed mine down with a delicious brew! 😉