I don’t know if you guys consider this a full dinner, but at the very least, this is one of my absolute favorite snacks. I can almost never resist a portobello anything on a restaurant menu — whether it’s a salad, burger, or a delicious combo like this!
Chad and I have spent a good deal of the last few weekends househunting (basically everytime we’re not working or committed to something else) and it’s a long, intense process that so far isn’t even close to finishing.
Have any of you guys gone through it? We had a few places we were considering, and they’ve inevitably sold before we could even decide whether to make an offer! I guess it’s good news for the economy, but it’s a little stressful for us.
Fingers crossed that we find something soon! I’m really looking forward to living in one place for more than 3 years in a row — I haven’t since I was 17!
Portobello Mushroom “Pizza”
4 portobello mushroom caps
8 ounce can store-bought pizza sauce
1/4 cup freshly grated Parmesan cheese
8 ounces mozzarella cheese (pulled apart or thinly sliced)
Preheat oven to 350. Spray rimmed baking sheet with non-stick spray. Clean mushroom caps with paper towel and remove stems. Spoon 1/4 cup tomato sauce into cap. Layer parmesan cheese and then with mozzarella cheese. Bake in oven for 20 minutes. Add two small basil leaves as a garnish. Serve warm.