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portobello “pizza”

Posted By katy On April 2, 2012 @ 5:59 am In appetizers,main dishes | 5 Comments

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”

INGREDIENTS
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)

DIRECTIONS
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.


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