Portobello Pizzas

4/17/2017

Portobello Pizzas

The other day, I was out to dinner with some friends and we were talking what foods we would eat all day, every day if nutrition just didn't matter and we could indulge in whatever we wanted all the time. No surprise, almost all of us said pizza . . . the legit, real deal, fresh-out-of-the-wood-burning-pizza-oven pizza. There's just something about it. It makes me daydream about being back in Florence, ordering an entire pizza to myself, because that's what the Italian women do there, and obviously I had to follow their lead (and then stop for gelato after). I mean, it's just the best way of life! While I definitely support indulging in the foods you love, the all-in vacation mindset doesn't necessarily serve us too well in our everyday lives. So I'm serving up these delicious Portobello Pizzas to satisfy those major pizza cravings while keeping our nutrition in check. They're such a fun (and perfectly portion-controlled) appetizer and they only take a few minutes to make!  

All you need to make these pizzas are the portobello caps, my favorite organic Rustic Tomato Basil sauce from Lucini (which I love because the ingredients are super clean and have a ton of flavor) and all of your favorite pizza toppings. I kept it pretty simple and went with two types of organic mozzarella cheese (shredded and buffalo), cherry tomatoes, fresh basil, and oregano, and they were a huge hit! Feel free to get creative with your toppings - you really can't go wrong!

Ingredients
5 portobello mushrooms, cleaned and stems removed
2 tbsp extra virgin olive oil
​1 cup Lucini USDA Organic Rustic Tomato Basil Sauce
1 cup organic cheese of your choice (I like shredded mozzarella and buffalo mozz)
1/2 cup cherry tomatoes, sliced
1 tsp dried oregano
2 tbsp fresh basil for garnish
Salt, pepper, & red pepper flakes to taste

1. Arrange your oven rack to be in the middle of the oven and set the oven to broil. Line a baking sheet with parchment paper.
2. Drizzle cleaned mushrooms with olive oil on both sides of the cap and season with salt and pepper. Place on the parchment-lined baking sheet. Broil mushrooms for 3 minutes on each side.
3. Remove from the oven and adjust the oven temp from broil to 400˚.
4. Add your desired amount of Lucini tomato sauce, cheese(s), cherry tomatoes,
dried oregano, and any other toppings of your choosing.
5. Bake for an additional 10-15 minutes or until cheese is melted and begins to turn golden.
6. Garnish with fresh torn basil, and add salt, pepper or red pepper flakes to taste.
​Enjoy!

So delish, right!? These were also the perfect way to satisfy a pizza craving during Passover! Can't wait for you to try them out - let me know how much you love them in the comments below! 

Photography by Kristen Schellenberg.

This post is in partnership with Lucini Italia. All content, opinions, and words are my own, and I only promote products that I truly love. Thank you so much for supporting the brands that support Weeknight Bite!