The mushrooms make it easy to sidestep the pizza crust and use the caps instead. You can fill each cap with whatever you and your family love – and make them individually to order! Here’s a basic Pizza that works for my family …
4 Portobello Mushroom Caps – remove and dice stems in small pieces to add to caps
1/4 thinly sliced red or white onion
1/4 cup diced green or yellow pepper
1/2 cup steamed or raw spinach
1 tsp crushed red pepper if you like it hot
2 cups best spaghetti sauce ever
1/2 cup sliced black olives – or green if you want to zing it up!
2 cups grated Mozzarella soy cheese or regular cheese
Preheat oven to 375 degrees F (190 degrees C).
1. Lightly spray mushroom caps with olive oil, place cap side down on a baking sheet, and cook in oven for about 5 minutes to slightly soften.
2. Remove tray from the oven and fill each cap with 1/4 cup spaghetti sauce. Add equal amount of remaining ingredients to each cap, and cover each pizza with 1/2 cup cheese.
3. Place tray in oven and cook for about 15 minutes until cheese is bubbling and browning.
Yields 4 mini-pizzas … serve with salad and enjoy! Happy eating!
